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Roasted Chicken Soup

Roasted Chicken Soup recipe image
This International soup features MEANING AND USE OF STOCK.--In order that soup-making processes may, Soups in which stock is utilized include all the varieties made from, 148. The flavors come together beautifully. 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: Intermediate
Servings: 4
Calories: 1504.5
Dietary: Gluten-free
Description
This International soup features MEANING AND USE OF STOCK.--In order that soup-making processes may, Soups in which stock is utilized include all the varieties made from, 148. The flavors come together beautifully. 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
  • MEANING AND USE OF STOCK.--In order that soup-making processes may
  • Soups in which stock is utilized include all the varieties made from
  • 7 / 148
Directions
  1. 1
    be readily grasped by the housewife, she should be thoroughly familiar with what is meant by stock, which forms the foundation of many soups.
  2. 2
    In looking into the derivation of this term, it will be found that the word stock comes from an Anglo-Saxon word meaning to stick, and that while it has many different uses, the idea of fixedness is expressed in every one of them.
  3. 3
    As is generally known, a stock of anything means a reserve supply of that thing stored away for future use.
  4. 4
    When applied to soup, stock is similar in meaning, for it refers to material stored or prepared in such a way that it may be kept for use in the making of certain kinds of soup.
  5. 5
    In a more definite sense, soup stock may be regarded as a liquid containing the juices and soluble parts of meat, bone, and vegetables, which have been extracted by long, slow cooking and which can be utilized in the making of soups, sauces, and gravies.
  6. 6
    beef, veal, mutton, and poultry.
  7. 7
    If clear stock is desired for the making of soup, only fresh meat and bones should be used and all material that will discolor the liquid in any way carefully avoided.
  8. 8
    For ordinary, unclarified soups, the trimmings and bones of roast, steak, or chops and the carcass of fowl can generally be utilized.
  9. 9
    However, very strongly flavored meat, such as mutton, or the fat from mutton should be used sparingly, if at all, on account of the strong flavor that

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1504.5kcal
% Daily Value *
Total Fat 52.5g81%
Saturated Fat 30.9g155%
Cholesterol 129.2mg44%
Sodium 63.8mg3%
Total Carbohydrate 235.7g79%
Dietary Fiber 8.1g33%
Sugars 8.6g
Protein 34.1g69%

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

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