Light and Easy Recipes and Meal Ideas
Chicken Soup
A very basic but delicious soup you can make in advance and enjoy all week long. Simple, tasty and filling. It makes a good dinner when paired with breadsticks and a salad. My kids enjoy it, and I can eat leftovers for lunch the next day.
I use a whole chicken for chicken soup because the bones in the chicken give the soup a good flavor.
Tip for selecting a chicken for soup: choose Whole Young Chicken (not a "Roaster").
Recipe makes 6 servings. Serving size: about 2 1/2 cups
Ingredients
- 1 Whole Young chicken
- 12 cups (3 quarts) chicken broth (I used College Inn broth for this)
- 1 medium onion (whole)
- 1 cup white cooking wine
- 6 medium carrots (peeled and sliced)
- 6-7 stalks of celery (sliced)
- 1 tbsp garlic powder
- salt and pepper (to taste)
- 3 cups cooked egg noodles or pasta (cooked separately)
Directions
Remove giblets from the cavity of the chicken and rinse.
Place the whole chicken, broth, cooking wine, onion, carrots and celery in a large stockpot
Heat on high, until the broth comes to a boil, then lower the heat to a simmmer
Simmer approximately 1.5 hours - 2 hours
While the soup is simmering, cook the pasta (or noodles) in a separate pot, according to package directions. Drain and set aside.
Remove the whole onion from the pot and discard.
Remove the whole chicken from the pot and set aside in a large bowl or platter.
Use a fork to remove the skin and pull the meat from the bones of the chicken.
Add the shredded chicken meat back to the pot of soup.
Distribute soup into 6 bowls (or storage containers).
Add 1/2 cup of pasta to each serving of soup. I do this separately so I know how much pasta is going into each bowl (to count calories/Points more accurately).
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