Hearty Chicken Soup

Makes 8 servings (1 1/2 cups each) at 57o each. Prep: 30 minutes. Cook: 2 hours 10 minutes.

Hearty Chicken Soup
Servings: 8 Prep 30 mins Cook 2 hrs 40 mins Stand 30 mins

Ingredients

Stock:
  • Stock:
  • 1 chicken (2-1/2 to 3 pounds), rinsed
  • 3 quarts cold water
  • 2 celery stalks, cut in 1/2-inch pieces
  • 1 medium-size onion, halved
  • 2 carrots, peeled and cut in 1-inch pieces
  • 2 bay leaves
Soup:
  • Soup:
  • 2 cups diced celery (3 large stalks)
  • 2 cups diced carrot (4 carrots)
  • 2 cups diced onion (2 onions)
  • 2 cups diced cabbage
  • 2 tablespoons chicken-flavored instant bouillon granules
  • 1 10 ounce package frozen peas
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter

Make It

Prepare Stock:

1. Place chicken in large soup pot that's not too wide. Cover with water. Add celery, onion and carrot. Bring to boiling. Reduce heat; add bay leaves and simmer, uncovered, for 1 hour 15 minutes, skimming scum as it rises to top.

2. Remove chicken from pot. Strain stock through colander lined with double-thickness dampened cheesecloth; reserve. Discard strained solids. Clean out pot. Return stock to pot. When cool enough to handle, skin and bone chicken. Cut in bite-size pieces.

Prepare Soup:

3. Add celery, carrot and onion to stock. Simmer 20 minutes or until vegetables are tender. Add cabbage and bouillon; simmer 5 minutes. Add peas. Turn off heat. Let soup stand for 30 minutes. Add shredded chicken, pepper and butter. Gently reheat if necessary.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 225, Fat, total (g): 8, chol. (mg): 67, carb. (g): 15, pro. (g): 23, sodium (mg): 799, Percent Daily Values are based on a 2,000 calorie diet.