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Spring Chicken Soup

Spring Chicken Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Place the chicken in a large pot with the carrots, celery, onion, and salt. Add enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer gently for 45 minutes, skimming off any foam that appears. Add additional water as necessary to keep the chicken covered.
  2. Transfer the chicken to a plate and let cool. Remove and discard the carrots, celery, and onion.
  3. Add the green beans, asparagus, tomato, and turnip to the broth and simmer until the vegetables are tender, about 5 minutes.
  4. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the soup and stir to combine. Ladle into individual bowls.
By April, 2007

Nutritional Information

  • Per Serving
  • Calories 294Calories From Fat 18%
  • Fat 6g
  • Sat Fat 2g
  • Cholesterol 138mg
  • Sodium 914mg
  • Carbohydrate 13g
  • Fiber 5g
  • Sugar 6g
  • Protein 45g
What does this mean? See Nutrition 101 .

Quick Tip

Spring Chicken Soup
For a quicker version of this soup, simmer the vegetables in 8 cups store-bought low-sodium chicken broth until tender, about 5 minutes. Shred the meat from 1 rotisserie chicken and stir it in during the last minute of cooking. Taste the soup for seasoning before adding more salt.

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