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A person mixing chicken stock in a large pot

Chicken Soup

Chef Alicia McCabe
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Servings 8
Calories 339

Ingredients 

  • 1 Onion Medium
  • 5 pounds Chicken 1 whole chicken
  • 14 cups Water
  • 1 Celery Stalk
  • 2 cups Kale Or spinach or chard
  • 2 Carrots Medium
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 1 cup Pasta Whole wheat

Equipment

  • Stovetop
  • Colander
  • Large Pot

Instructions

  • Peel and rinse onion. Cut into quarters.
  • In a large pot, cover onion and chicken with water. Bring to a boil. Reduce heat and simmer for 40 minutes.
  • Lift chicken from pot and set aside to cool. In a colander, strain broth. Refrigerate broth until ready to make soup. Discard onions, as they will be too overcooked to eat.
  • When chicken is cool, pull meat from the bones. Shred or chop it, discarding any skin or bone. Refrigerate until ready to add to soup.
  • Rinse celery and leafy greens. Remove any tough stems from greens. Tear leaves into bite-sized pieces.
  • Rinse and peel carrots. Dice carrots and celery.
  • In a large pot, add carrots, celery, greens, salt, pepper, and strained broth. Bring to a boil over high heat. Reduce heat and simmer for 15-20 minutes.
  • Add pasta. Keep simmering until pasta is tender, about 8 minutes.
  • Add cooked chicken. Simmer 1-2 minutes more.

Notes

  • Use 1 cup of any pre-cooked whole grains you like. Try barley, quinoa, or brown rice. If you do this, skip step 8. Add grains with chicken in step 9.
  • Rinse and thinly slice root veggies such as turnips and parsnips. Add to broth along with carrots, celery and leafy greens.
  • To decrease fat, remove most of chicken skin while it is still raw. Or, skim fat from top of broth.
  • Spinach is a fast-cooking leafy green. Wait and add during the last 5 minutes of cooking time, so it does not overcook.

Nutrition

Nutrition Facts
Chicken Soup
Amount per Serving
Calories
 
339
Calories from Fat 189
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
102
mg
34
%
Sodium
 
280
mg
12
%
Potassium
 
427
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
27
g
54
%
Vitamin A
 
4415
IU
88
%
Vitamin C
 
24
mg
29
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Celery, Chicken, Chicken Soup, Kale, Onion, Onions, Pasta, Soup, Whole Wheat, Whole Wheat Pasta