Basic Chicken Soup
Yield
4 servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
celery
diced small |
|
| ¼ | cup |
carrots
diced small |
|
| ⅛ | cup |
onions
minced |
|
| 4 | cups |
water
|
|
| 4 | teaspoons |
chicken bouillon, powdered
|
*
|
| 1 | cup |
chicken
diced and cooked |
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
celery
diced small |
|
| 59 | ml |
carrots
diced small |
|
| 3E+1 | ml |
onions
minced |
|
| 946 | ml |
water
|
|
| 2E+1 | ml |
chicken bouillon, powdered
|
*
|
| 237 | ml |
chicken
diced and cooked |
|
| 15 | ml |
parsley leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Saut? celery, carrot, and onion in butter until onion is soft.
Add water, Chicken base and parsley.
Bring to a boil. Allow to simmer until vegetables are done.
Add meat, parsley, salt and pepper.
Simmer 5 minutes.
