Chicken Soup

Author: Canadian Living

 Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2011

Ingredients

  • 1 leek
  • 3 lbs chicken backs and necks or other chicken bones
  • 14 cups cold water
  • 2 carrots peeled
  • 1 parsnips peeled
  • 1 white turnip (optional), peeled
  • 3 celery ribs with leaves, chopped
  • 1 onion quartered
  • fresh parsley sprig
  • fresh thyme sprigs
  • 1 bay leaf
  • 1 teaspoon salt (approx)
  • 1/2 teaspoon black peppercorn
  • 3 fresh dill sprigs (optional)

Method

Cut leek lengthwise in half; spread leaves and rinse under running water to remove grit.

In soup pot, bring chicken backs and cold water to boil; skim off foam. Add leek, carrots, parsnip, turnip (if using), celery, onion, parsley, thyme, bay leaf, salt and peppercorns; return to boil. Reduce heat, cover and simmer for 1 hour.

Remove carrots, parsnip and turnip; let cool. Simmer soup, covered, for 1 hour, adding dill (if using) for last 10 minutes.

Strain soup; skim off fat. Dice cooled vegetables and return to soup. Season with more salt (if using).

Nutritional facts Pper each of 10 servings: about

  • Sodium 271 mg
  • Protein 5 g
  • Calories 56.0
  • Total fat 2 g
  • Potassium 294 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Soup

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