Hearty Homemade Chicken Vegetable Soup

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Very satisfying and high in nutrients. A main dish soup.

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  • 1

Ingredients

  • Chicken stock, home-prepared, 6 cup
  • Roasting Chicken, .25 chicken, bone and skin removed
  • Onions, raw, .5 large (
  • Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (
  • Carrots, raw, 2 medium
  • Potato, raw, 2 small (1-3/4" to 2-1/2" dia.)
  • Snow Peas, fresh, 1.5 cup
  • Summer Squash, 1 small or 1/2 yellow and 1/2 green summer squash
  • Salt, 1 tsp Sea salt is best.
  • Pepper, black, 1 tsp Freshly ground.
  • Parsley, dried, 1 tbsp
  • Sage, ground, .25 tsp
  • Rosemary, dried, .5 tsp
  • Thyme, ground, .25 tsp
  • Use fresh herbs if you have them.
  • Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 4.4 g
  • Cholesterol: 34.0 mg
  • Sodium: 820.2 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 18.5 g

Preparation

Step 1

Make your own stock with left over roast chichen carcass. There should be about 1 cup of meat left on the bones. Pick the meat off after making stock. You will have 12 cups of stock. Split and freeze six cups of it while using the other 6 cups to make soup. Chop all vegetables and add to stock pot. Add all spices. Bring to a boil then simmer for 30 minutes to 2 hrs, whatever is convenient.

Number of Servings: 6

Recipe submitted by SparkPeople user IRISHGAL26.

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