Chicken Soup
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Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
4
Low
Nutrition per serving
Calories373.1 kcal (19%)
Total Fat26.4 g (38%)
Carbs10.8 g (4%)
Sugars4.5 g (5%)
Protein22.4 g (45%)
Sodium525.9 mg (26%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8chicken thighs
skin on & bone
2carrots
large, chunks
2yellow onions
peeled & halved
1parsnip
chunks
12 sprigsparsley
12black peppercorns
2bay leaves
1 tspsalt
To Finish:
Instructions
Step 1
Add first 8 ingredients and 3 large stalks celery cut in chunks to soup pot & cover with water plus 1 inch. Bring to a boil and lower heat to very low so liquid barely bubbles. Cook uncovered for 2 to 2-1/2 hours. Transfer chicken to container & simmer until concentrated.
Strain through a sieve & discard solids.
Refrigerate overnight or up to 3 days.
Separate bone & skin from chicken, discard & cut chicken in pieces
Skim fat from top of broth, SAVE.
Put 3 tbsp in soup pot with lid & add leeks. Stir & heat over medium heat until they begin to fry. Decrease heat to gentle sizzle & cook, stirring approximately 3 minutes.
Add carrots, sprinkle with 1/4 salt, stir & cover. Cook until just tender, approximately 5 minutes, do not brown.
Add broth and heat to simmer.
Add meat. Check salt & pepper. Add parsley.
Soup should have droplets of fat.
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