Rating: 3 stars
22 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 3
Sara Quessenberry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer the chicken to a plate and let cool. Remove and discard the carrots, celery, and onion.

  • Add the green beans, asparagus, tomato, and turnip to the broth and simmer until the vegetables are tender, about 5 minutes.

  • 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.

Nutrition Facts

294 calories; calories from fat 18%; fat 6g; saturated fat 2g; cholesterol 138mg; sodium 914mg; carbohydrates 13g; fiber 5g; sugars 6g; protein 45g.
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