Easy Chicken Soup
"Comfort food for the body and soul, without all the work...or the rendered chicken fat. Soup takes about an hour if you use noodles or cooked rice. I like it best with matzo balls, which have to be started at least 4 hours earlier. I love the addition of the tomatoes to the broth, they add so much flavor. Inspired by megnbrycesmom at fooddotcom"
Original is 7 servings
Ingredients
- SOUP
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Nutritional
- Serving Size: 1 (274.7 g)
- Calories 153.7
- Total Fat - 4.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 47.5 mg
- Sodium - 460.1 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 3.2 g
- Sugars - 7.2 g
- Protein - 10.8 g
- Calcium - 50.9 mg
- Iron - 1.5 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Soup: Melt butter in stockpot over medium heat, saute onion, celery and carrots. Meanwhile, chop chicken into bite-sized pieces.
Step 2
Add chicken, broth, parsley and pepper, cover and bring to a boil. Stir in tomatoes, reduce heat, cover and simmer 20 minutes.
Step 3
Remove lid, taste and adjust seasonings. Add noodles or rice, return to a low boil, and cook another 12-15 minutes.
Step 4
Matzo Balls: Early in the day, make matzo balls per package instructions. Refrigerate mixture for 2 hours, gently form balls and refrigerate for another 2 hours. Cook in separate pot in chicken broth, remove with a slotted spoon and add to soup.
Tips
No special items needed.
0 Reviews
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