Herbed Chicken Soup Recipe

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I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.
TOTAL TIME: Prep: 15 min. + cooling Cook: 2 hours
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + cooling Cook: 2 hours
MAKES: 16 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 2-1/2 quarts water
  • 4 medium carrots, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 5 chicken bouillon cubes
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried thyme
  • 1 teaspoon each rubbed sage and poultry seasoning
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1 large bay leaf
  • 1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Nutritional Facts

One cup (prepared with reduced-sodium bouillon and without added salt) equals 91 calories, 181 mg sodium, 31 mg cholesterol, 8 g carbohydrate, 11 g protein, 2 g fat. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Directions

  1. In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
  2. Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf. Yield: 16 servings (4 quarts).
Originally published as Herbed Chicken Soup in Country Chicken Cookbook 1995, p25

Nutritional Facts

One cup (prepared with reduced-sodium bouillon and without added salt) equals 91 calories, 181 mg sodium, 31 mg cholesterol, 8 g carbohydrate, 11 g protein, 2 g fat. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Herbed Chicken Soup

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   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Jul. 7, 2014

"I have been using this same recipe for years ! I make it with dumplings ."

MY REVIEW
PEH
Reviewed Mar. 2, 2011

"Just what I was looking for to use bones and wings after deboning breasts. Grated carrots to disguise it from my boys. Worked! Put in cooked rice, instead of noodles."

MY REVIEW
Reviewed Feb. 12, 2011

"Thank you for a REAL chicken soup recipe! I've been through countless recipes that call for a can of some soup and a bag of frozen vegetables. This is exactly what I've been looking for! I'm going to make it with rice instead of noodles. Thank you! Thank you!"

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