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Mom”S Chicken Soup

Mom"S Chicken Soup recipe image
This International soup features Chicken -- 3 lbs.quartered 6 Whole peppercorns, Water 6 Whole carrots -- divided, Salt 2 c Cooked rice, Onion -- chopped Or cooked fine egg noodles, Celery stalk -- divided 1/4 c Fresh parsley -- chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 90.8
Description
This International soup features Chicken -- 3 lbs.quartered 6 Whole peppercorns, Water 6 Whole carrots -- divided, Salt 2 c Cooked rice, Onion -- chopped Or cooked fine egg noodles, Celery stalk -- divided 1/4 c Fresh parsley -- chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 whole Chicken -- 3 lbs.quartered
  • 6 Whole peppercorns
  • 2 1/2 quart Water
  • 6 Whole carrots -- divided
  • 1 tablespoons Salt
  • 2 cups Cooked rice
  • 1 md Onion -- chopped Or cooked fine egg noodles
  • 6 whole Celery stalk -- divided
  • 1/4 cups Fresh parsley -- chopped
Directions
  1. 1
    Leaves reserved 4 dr Yellow food coloring Put chicken, giblets water salt, onion, peppercorns, 3 stark celery, all the celery leaves and 3 carrots in a soup kettle.
  2. 2
    Cover and bring to a boil.
  3. 3
    Skim off the foam.
  4. 4
    Reduce heat to simmer and cook for 2 hrs.
  5. 5
    or until meat is tender.
  6. 6
    Remove meat, vegetables and peppercorns.
  7. 7
    Discard cooked vegetables and peppercorns.
  8. 8
    Strain stock, if desired.
  9. 9
    Chill stock the skim fat layer.
  10. 10
    dice remaining celery and carrots; add to the stock.
  11. 11
    cook until the vegetables are tender.
  12. 12
    Meanwhile, remove chicken from the bone and dice.
  13. 13
    Add chicken, cooked rice or noodles and parsley.
  14. 14
    Heat.
  15. 15
    through.
  16. 16
    Stir in food coloring

Nutrition Facts

Servings 10

Amount Per Serving
Calories 90.8kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 14700.5mg613%
Total Carbohydrate 6.8g3%
Dietary Fiber 2.8g12%
Sugars 3.0g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, carrots, celery, chicken, chopped, cooked, divided, egg, fine, fresh, international, lbsquartered, moms, noodles, onion, parsley, peppercorns, rice, salt, simmering
Read it online: https://www.chefs-mate.com/recipe/moms-chicken-soup/