Garden Soup

Garden Soup
 Anna Williams
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preparation
20
minutes
cooking
65
minutes
Serves 4

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
2
tomatoes, roughly chopped
1
5-ounce bag baby spinach or 6 cups roughly chopped spinach leaves
24
fresh basil leaves

Directions

  1. Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot. 
  2. 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.
  3. Strain the broth, discarding the vegetables. Return the broth to the pot.
  4. Thinly slice the remaining carrots and celery. Add them along with the tomatoes to the broth and simmer until tender, about 10 minutes.
  5. When the chicken is cool enough to handle, shred the meat. Add it along with the spinach and basil to the soup. Cook until the spinach wilts, about 1 minute. Ladle into individual bowls.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 20 %
  • Fat 6 g
  • Sat Fat 2 g
  • Cholesterol 5 mg
  • Sodium 1,394 mg
  • Carbohydrate 8 g
  • Fiber 3 g
  • Sugar 4 g
  • Protein 44 g
What does this mean? See Nutrition 101.

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