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Chicken Tomato Cilantro Soup Recipe
|Chicken carcass||1 , cooked, leftover from roasting pan|
|Vegetables||1 Cup (16 tbs) (Along With Sauce, And Juices From Roasting Pan)|
|Freshly ground black pepper||To Taste|
|Canned italian plum tomatoes||28 Ounce (With Juice, 1 Can)|
|Dried oregano||1 Teaspoon|
|Chopped cilantro||6 Tablespoon|
Serving size: Complete recipe
Calories 3535 Calories from Fat 2054
% Daily Value*
Total Fat 228 g350.3%
Saturated Fat 64.9 g324.7%
Trans Fat 0 g
Cholesterol 1124.9 mg
Sodium 3370.5 mg140.4%
Total Carbohydrates 62 g20.8%
Dietary Fiber 17.9 g71.7%
Sugars 22 g
Protein 294 g587.2%
Vitamin A 427.8% Vitamin C 321%
Calcium 48.6% Iron 105.6%
*Based on a 2000 Calorie diet
Put the carcass in a soup pot and cover with water.
Add any leftover vegetables and sauce, then salt and pepper to taste.
Heat to a boil, then lower heat and simmer for about 3 hours.
Strain the broth, discarding the bones and vegetables.
Refrigerate broth until the fat hardens on top, about 4 hours.
Skim off the fat and return broth to the stove to reheat over medium heat.
Roughly chop the tomatoes and add them to the broth with their juice.
Then add the oregano, leftover chicken, and additional salt and pepper to taste.
Cook over medium heat for 30 minutes, then serve the soup hot, with a sprinkle of cilantro.