Old-Fashioned Chicken Soup
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
whole chicken
|
|
| 1 | large |
onions
|
|
| 1 | each |
celery stalks
quartered |
|
| 6 | cups |
water
|
|
| 1 | large |
carrots
peeled, halved |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | packages |
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
|
|
| 1 | large |
onions
|
|
| 1 | each |
celery stalks
quartered |
|
| 1.4 | l |
water
|
|
| 1 | large |
carrots
peeled, halved |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | packages |
chicken broth
|
*
|
Directions
Place all ingredients in a deep, 3-quart casserole dish.
Heat, covered, 15 minutes in Microwave Oven.
Skim any foam from top.
Cover and heat an additional 10 minutes or until chicken is tender, Remove carrots, chicken, celery and onion.
Strain soup through cheese-cloth or strainer.
Skim excess fat off surface and add 2 envelopes instant chicken broth, If desired, add cooked noodles before serving.
