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Stephanie Marquesano's Chicken Soup, Thanks Grandma


Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!













Trans-fat Free, Low Carb


4 ½ pound chicken
cut into 1/8ths, rinse in cold water
1 pound chicken thighs, boneless, skinless
rinse in cold water
1 each onions
peel and rinse
1 each parsnips
cut off top and bottom, peel
3 each carrots
cut off top and bottom, peel
3 each celery stalks
cut off top and bottom
2 each bay leaves
1 bunch dill weed
rinse, take off any bad leaves
1 tablespoon salt
too taste really
1 teaspoon garlic
finely minced
1 teaspoon white pepper
too taste really
15 ounces egg noodles


place all ingredients in an 8 quart pot, chicken first.

Fill with cold water.

Cover and bring to boil.

Keep covered and reduce to simmer.

Occasionally skim top.

Simmer for about 1½ hours, chicken should be falling off the bone.

Carefully lift out vegetables and herbs.

Save carrots and celery.

Take out chicken pieces and allow to cool.

You can strain broth with cheese cloth to remove particles.

Remove chicken skin.

Cut up chicken pieces and place back in soup.

Dice carrots and celery and place back in soup.

Cook wide egg noodles according to package and rinse in cold water, place in soup bowls, not in soup pot to avoid adding starch to soup.


* not incl. in nutrient facts

Add review




Stephanie Marquesano - United States

I don't know what happened to the nutritional information?

接近 12 年 ago

Stephanie Marquesano - United States

Thank you for fixing it :)

接近 12 年 ago


There is no weight for the chicken or the chicken thighs, so it cannot calculate the nutrition. How big is the chicken? Perhaps specifying a 3 pound chicken and 1 pound of chicken thighs would be more accurate. Then nutritional will be more accurate.

接近 12 年 ago

Stephanie Marquesano - United States

I fixed it, thanks, just getting the hang of this!

接近 12 年 ago


The nutrition fact now sounds much better :) The recipe must be delicious, love the combination. Thanks for sharing.

接近 12 年 ago

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 44238% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 774mg 32%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 118g
Vitamin A 55% Vitamin C 3%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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