Chicken Soup with Veggies
Warm up that cold winter night with this tasty dish that will have you asking for seconds.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
and giblets |
*
|
| 1 | tablespoon |
salt
|
|
| 4 | each |
carrots
chopped |
|
| 6 | each |
celery stalks
including leaves |
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
rice
or noodles |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
and giblets |
*
|
| 15 | ml |
salt
|
|
| 4 | each |
carrots
chopped |
|
| 6 | each |
celery stalks
including leaves |
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
rice
or noodles |
|
Directions
Put chicken pieces in large pot with water to cover.
Add salt and bring to a boil. Reduce heat to simmer and skim off fat.
Add vegetables and garlic, cover and cook until tender.
Remove chicken and either serve separately or dice and return to soup. Season to taste.
Add rice or noodles and cook until tender.
