|
OLD
FASHIONED CHICKEN SOUP
(printer-friendly
version)
6
Quart / 5.7 Liter Dutch Oven and Cover
Ingredients
for Stock:
- One 3 - 4 pound / 1.4 – 1.8 kilos chicken, cut into pieces
- 2 celery stalks, cut into 4 pieces
- 2 carrots, scrubbed, cut into 4 pieces
- 1 large onion, skin on, quartered
- 1 teaspoon salt
- 4 peppercorns
- 2 quarts cold water
Ingredients
for Soup:
- Reserved chicken meat
- Reserved broth
- 1 medium onion, peeled, chopped
- 2 celery stalks, chopped
- 1 carrot, scrubbed, chopped
- 2 cups medium egg noodles, uncooked
- Salt and pepper to taste
Preparation:
- Place all stock ingredients in 6 Quart / 5.7 Liter Dutch Oven.
Add more water if needed to cover chicken and vegetables.
- Bring to a boil over high heat.
- Skim foam from stock. Cover and reduce heat to low. Simmer
45 minutes or until chicken is tender.
- Remove chicken, set aside to cool slightly. Strain vegetables
from stock and discard. Place stock in refrigerator for 30 minutes
or until thoroughly cooled. Remove layer of fat that has formed
on top; discard.
- When chicken is cool enough to handle, remove meat from skin
and bones and reserve.
- To continue with soup, return stock to 6 Quart / 5.7 Liter
Dutch Oven. Add chopped vegetables, cook on medium heat until
vegetables are tender.
- Add noodles and reserved meat. Cook until noodles are tender.
Tip: To make chicken stock for later use; substitute chicken
backs and wings for the whole cut up chicken. Follow step 1, increasing
the cooking time to 1 hour. Strain the stock and discard vegetables
and meat. Refrigerate the stock for up to 3 days or freeze.
Serving Size: 8
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
419 |
Bread/Starch |
1 |
| Protein |
51
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
17
g |
Very
Lean Meat/Protein |
7 |
| Dietary
Fiber |
2
g |
Lean
Meat |
-- |
| Sugar |
4
g |
Fruit |
-- |
| Fat |
15
g |
Vegetables |
1 |
| %
Calories from Fat |
33% |
Milk
- Skim |
-- |
|
|
Fat |
3 |
|
|
 |
