Chicken Soup 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



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


  • Iron 5.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 26.0
  • Vitamin C 5.0
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Chicken Soup