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Chicken-And-Vegetable Soup

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

120 min

Ready

150 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 each whole chicken
boiling, 4 pounds each
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10 cups water
cold
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4 medium carrots
thinly
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2 medium onions
yellow, peeled, finely diced
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1 each celery stalks
small, thinly sliced
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2 large leeks
green tops and white bottoms separated
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½ tablespoon black peppercorns
whole
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6 each bay leaves
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4 each thyme sprigs
fresh, or 1 1/2teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
*
1 tablespoon salt
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1 tablespoon butter, unsalted
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Ingredients

Amount Measure Ingredient Features
2 each whole chicken
boiling, 4 pounds each
* Camera
2.4 l water
cold
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4 medium carrots
thinly
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2 medium onions
yellow, peeled, finely diced
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1 each celery stalks
small, thinly sliced
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2 large leeks
green tops and white bottoms separated
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7.5 ml black peppercorns
whole
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6 each bay leaves
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4 each thyme sprigs
fresh, or 1 1/2teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
*
15 ml salt
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15 ml butter, unsalted
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Directions

COMBINE CHICKENS AND WATER in a 5-quart stockpot.

Cover, bring to a boil over high heat.

Reduce heat to low and skim off the scum that accumulates on the surface.

Remove chicken breast quarters and set aside.

Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt.

Cover and simmer for 45 minutes.

Remove cover, replace the chicken breasts and continue to cook for another 25 minutes.

Meanwhile, slice the white parts of leeks into ¼ inch rounds and wash well to remove any sand.

You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery.

Cover and cook gently until vegetables are soft, about 5 minutes.

Remove the chicken from the liquid and place on a platter.

Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables.

Skim and discard any fat from the surface of the broth.

Remove and discard chicken skin.

Remove the meat from the bones, dice it and set aside.

Place bones in an airtight freezer container and save for making stock.

Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat.

Heat chicken and vegetables, covered, in 350℉ (180℃) F oven until hot.

Decorate each soup bowl with some heated diced vegetables and chicken.

Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 727g (25.6 oz)
Amount per Serving
Calories 7537% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 1821mg 76%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 208% Vitamin C 14%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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