Make Ahead: Chunky Chicken Soup With Winter V Recipe

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Servings: 8

Ingredients

Cost per serving $1.07 view details
  • 1 x Fry/roasting chicken about 3 lb Salt Pepper
  • 2 x Onions, halved
  • 6 x Garlic cloves, peeled
  • 2 x Bay leaves
  • 8 c. Chicken stock
  • 1 tsp Dry thyme
  • 1/2 tsp Dry sage
  • 4 x Carrots, bite-size chunks
  • 4 x Celery stalks with leaves in bite-size chunks
  • 2 x Leeks, quarter, 1-in length
  • 2 x Parsnips, bite-size chunks
  • 1/2 x Rutabaga, bite-size chunks
  • 2 Tbsp. Fresh parsley, minced

Directions

  1. Remove fat from chicken; sprinkle inside and out with salt and pepper.
  2. Place in large saucepan. Add in onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add in thyme and sage; cover and cook over low heat for 30 min.
  3. Add in carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 min or possibly till vegetables are tender and chicken is coming off bones. Throw away bay leaves and onions and skim off fat. Remove chicken; when cold sufficient to handle, remove chicken from bones. Tear chicken into large pcs, removing skin, and return to stock.
  4. [Can be prepared ahead, cooled, covered and refrigerated for up to 2 days.
  5. Remove any remaining fat from broth. Heat over low heat.]
  6. Sprinkle with parsley.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 339g
Recipe makes 8 servings
Calories 58  
Calories from Fat 4 7%
Total Fat 0.46g 1%
Saturated Fat 0.12g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 415mg 17%
Potassium 460mg 13%
Total Carbs 10.25g 3%
Dietary Fiber 3.2g 11%
Sugars 4.22g 3%
Protein 3.57g 6%
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