Homemade Golden Chicken Soup

By Ms. Lizz

Chicken soup is our favorite cold or sick day recipe. This soup makes a lot of servings, so you could cook it at the beginning of the week and have tasty leftovers for a few days as an easy meal.

Homemade Golden Chicken Soup
Ingredients
  • 1 whole chicken, raw , cut up with the skin removed (and/or 2 packages of chicken bones)

  • 2 Turkey, average, necks, without skin, raw

  • 2 medium carrots , peeled and halved

  • 2 medium onions , peeled

  • 2 fresh leeks

  • 1 medium green bell pepper, seeded and halved

  • 3 Celery, stalks, fresh, medium

  • 3 small zucchini

  • 1 Sweet Potato, orange, fresh, medium, 5" x 2",peeled and halved

  • 3 small russet potatoes , peeled

  • 4 oz fresh cubed pumpkin , peeled (optional)

  • 3 medium garlic cloves , peeled

  • 1 pinch fresh dill weed

  • 1 parsley sprig

  • 1 pinch salt and pepper (to taste)

  • 1 tbsp chicken bouillon (optional)

  • 10 cups tap water

Directions
  1. Boil chicken, bones, and/or turkey necks in a 10 quart soup pot with water. Clean the fat from soup according to the instructions below.

  2. Place the chicken/bones/necks and prepared vegetables, except for the zucchini and potatoes, in the pot. Add herbs and spices and cover with cold water plus 3 cups. Bring to a boil.

  3. Cook covered over medium low heat for about 2 hours. Add the zucchini and potatoes in the last hour of cooking.

  4. ***You might want to put the greens, onions, and leeks in a flow-through muslin bag to keep the pieces from getting into the soup, and to make for easy disposal. You can either peel or not peel the zucchini here. If peeling, remove the peel past the dark green layer or it will taste bitter. Tips on removing the fat: Boil cleaned chicken, meat and/or bones. When you see a brown and white foam come to the top, spill off the water into the sink. Rinse both the pot and the chicken, meat or bones well. Proceed with recipe instructions. Or, carefully spoon out the foam after the water comes to a high boil. Or, Place a slice of dry bread in cheesecloth and float it on top toward the end of cooking. Discard when the fat is soaked up. To make a totally fat-free soup, prepare a day in advance and refrigerate. The fat will congeal on top for easy removal.***


Nutritional Facts

Servings
12
Calories
147.1
Total Carbs
17g
Dietary Fiber
2.7g
Sugars
4.2g
Total Fat
5.6g
Saturated Fat
1.6g
Unsaturated Fat
4g
Potassium
296.3mg
Protein
7.7g
Sodium
68.1mg

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3 replies

Bluebutterfly
Bluebutterfly 2008-10-30 18:08:11 -0500 Report

I love homemade chicken soup. This is one of the better ones. I have made this missing some indgredients,but willtry it with all the indgred.