Chicken Vegetable Soup Recipe
Ingredients
| Water | 6 Cup (96 tbs) | |
| Bay leaf | 1 | |
| Carrots | 1⁄2 Cup (8 tbs), chopped | |
| Chicken | 1 , cut up (6 pounds) | |
| Celery | 1⁄4 Cup (4 tbs), chopped | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Potatoes | 2 Cup (32 tbs), cubed | |
| Parsley | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3664 Calories from Fat 2046
% Daily Value*
Total Fat 227 g348.9%
Saturated Fat 64.9 g324.3%
Trans Fat 0 g
Cholesterol 1124.9 mg375%
Sodium 5039.8 mg210%
Total Carbohydrates 104 g34.7%
Dietary Fiber 14.7 g58.6%
Sugars 10.8 g
Protein 291 g581.3%
Vitamin A 268.4% Vitamin C 227.2%
Calcium 29.2% Iron 102.4%
*Based on a 2000 Calorie diet
Directions
2) Remove chicken and cut off bone when cooled. Cut in cubes. Discard bone and skin and bay leaf. Skim off fat.
3) Add vegetables to broth and boil until tender. Add cubed chicken and parsley and simmer about 8-10 minutes. Just before serving, if desired, add 1/2 teaspoon butter.
Chef
