Classic Chicken Soup
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 3 1/2- to 4-pound chicken
- 6 carrots, peeled
- 4 celery stalks
- 1 large yellow onion, quartered
- 2 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
Directions
- Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.
- Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.
Nutritional Information
- Per Serving
- Calories 253Calories From Fat 21%
- Fat 6g
- Sat Fat 0g
- Cholesterol 5mg
- Sodium 1,360mg
- Carbohydrate 4g
- Fiber 1g
- Sugar 2g
- Protein 42g
What does this mean? See
Nutrition 101
.
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Quick Tip
If a soup or stew is too salty, throw in some cut-up potato to absorb the excess salt.
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