Scientists recently confirmed what grandmothers have long claimed that chicken soup helps fight cold germs. Not that you need to justify a pot of chicken soup. It’s soul food on a spoon!
Ingredients
How to Make It
- Thoroughly rinse the chicken, inside and out. Discard the giblets. Place the chicken in a large stockpot and add the water, salt, and pepper.
- Over medium heat, bring the water to a boil and continue to gently boil the chicken, uncovered, for about an hour, or until the meat seems ready to slip from the bones. Skim and discard any foam that surfaces as the water boils.
- Carefully remove the chicken from the pot and set aside to cool.
- If necessary, strain the soup to remove small bone fragments that might have slipped into the liquid.
- Add the vegetables to the soup and cook over medium heat until tender, about 20 minutes, until chicken is cool enough to handle. Remove and shred meat and return it to the soup. Season and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 120 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Trans Fat 0.0 g |
Cholesterol 38 mg 13% |
Sodium 951 mg 16% |
carbohydrates 3 g 2% |
Dietary Fiber 1 g 3% |
Protein 13 g 26% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |