Chicken Soup
2013-02-14- Cuisine: American, European, Mediterranean
- Course: Soup
- Skill Level: Easy to Moderate
- Prep Time : 40m
- Cook Time : 3:00 h
- Ready In : 3:40 h
Related Recipes:
-
High Protein & Fiber Turkey & Mushroom Tomato Sauce
-
Gluten-Free Breaded Fried Fish
-
Gluten-Free Fried Fish
-
White Chocolate Macadamia Nut Cookies
-
30 Minute Meatball And Pasta Soup
Nutritional Info
This information is per serving.
-
Calories
130 -
Calories from Fat
37 -
Total Fat
4g -
Saturated Fat
1g -
Trans Fat
0g -
Cholesterol
50mg -
Sodium
480mg -
Carbohydrates
5g -
Dietary Fiber
1g -
Sugar
3g -
Protein
17g -
Serving Size:
12 oz (340 ml)
Whether you are healthy or have a cold, chicken soup is nutritious and can be served a variety of ways. In Italy, miniature meatballs, thin pasta or both are added. Tortellini and ravioli are cooked and served in chicken soup or broth for added flavor.
Nutrition values are for soup with chicken meat only. Pasta, rice or meatballs excluded. Assumes 2 oz. (60 g) chicken meat per serving.
Cook’s Tip
- If low fat soup is desired, refrigerated overnight to solidify the fat for easy removal. Removing the fat reduces the flavor.
- For chicken broth, omit the cooked chicken and strain the soup to remove the cooked vegetables.
Nutrition Information
Nutrition values are based on using a 4 pound whole chicken, includes all chicken meat, and excludes skimming off the fat.
Reducing Fat Content
Fat adds flavor. Chicken fat is less saturated than beef or pork fat. A 12-ounce serving has 4 grams of fat and 1 gram of saturated fat. You can reduce the amount of fat be refrigerating the broth over night and skimming off the fat the following day. To finish the soup, add the chicken and vegetables, heat on high until soup comes to a boil, reduce to low, and simmer until vegetable until tender.
Additions
Chicken soup with thin pasta and miniature meatballs is a popular Southern Italian course served before the main course.
Related Recipes
Ingredients
- 1 whole or cut up raw chicken
- 6 quarts/liters water
- 1 tablespoon Kosher salt
- 2-3 stalks/ribs celery, diced
- 2-3 carrots, peeled and sliced
- 1 (250 g) medium onion
- 2 tablespoons (30ml) fresh Italian parsley, minced (or 1 teaspoon dry parsley)
- 1-2 bay leaves (optional)
- Fresh ground black pepper, if desired
Method of Preparation
Step 1
If using a whole chicken, remove neck, kidneys and liver. Place chicken in an 8-qt/L pot, stock pot, or Dutch oven. Include the neck if desired. Cover chicken with water and add salt.
Step 2
Bring water to a boil over high heat. Reduce heat to medium and simmer about 30 minutes. Skim off an foam (scum) that forms. Simmer chicken an addition 1 to 2 hours or until tender and meat falls off the bone. Remove pan to a wire rack and cool about 30 to 60 minutes.
Step 3
Carefully remove the chicken from the pan. Remove the meat from the bone returning the meat to the broth. If chicken is too hot to handle, cool 30 minutes or until cool enough to handle.
Step 4
Add remaining ingredients, bring soup to a boil and simmer 30 to 60 minutes or until vegetables are tender but firm. Adjust seasoning to salt.
