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Light and Chunky Chicken Soup

 
One serving costs about $1.73

$1.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

Light and Chunky Chicken Soup might be just the main course you are searching for. This gluten free and dairy free recipe serves 6 and costs $1.19 per serving. One serving contains 358 calories, 23g of protein, and 16g of fat. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. Head to the store and pick up salt, an onion, celery finelly, and a few other things to make it today. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Try Chunky Chicken Soup, Chunky Chicken Soup, and Chunky Chicken Soup for similar recipes.

Ingredients

Servings:
1 cup
1 cup basmati rice
basmati rice
1 cup
1 cup carrot
carrot
1 stick
1 stick celery
celery
0.5 tsps
0.5 tsps dried basil
dried basil
0.5 tsps
0.5 tsps dried rosemary
dried rosemary
some
some fresh parsley
fresh parsley
1 large
1 large onion
onion
some
some bell pepper
bell pepper
0.5 tsps
0.5 tsps salt
salt
0.48
0.48  whole chicken
whole chicken
1 cup basmati rice
1 cup
basmati rice
1 cup carrot
1 cup
carrot
1 stick celery
1 stick
celery
0.5 tsps dried basil
0.5 tsps
dried basil
0.5 tsps dried rosemary
0.5 tsps
dried rosemary
some fresh parsley
some
fresh parsley
1 large onion
1 large
onion
some bell pepper
some
bell pepper
0.5 tsps salt
0.5 tsps
salt
0.48  whole chicken
0.48
whole chicken

Equipment

pot
pot
pot
pot


Instructions

  1. Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full.
  2. Add the onion, carrot bits, salt pepper, rosemary, basil.
  3. Bring to the boil and allow to simmer until the chicken starts to pull away from the bone.
  4. Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces.
  5. In the meantime, add the cup of rice to the stock and let it simmer for another 10 - 15 minutes. The rice must be well cooked.
  6. Add the celery and the chicken to the soup.
  7. Allow to simmer for another 10 minutes.
  8. Garnish with parsley.
  9. Ready to serve with some crispy hot bread or croutons on the side.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.73
Ingredient
1 cup basmati rice
1 cup carrot
1 stick celery
½ teaspoons dried basil
some fresh parsley
1 large onion
some bell pepper
1 whole chicken
Price
$1.39
$0.22
$0.15
$0.04
$0.95
$0.33
$2.24
$5.06
$10.39

Tips

Health Tips

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
430 Calories
27g Protein
19g Total Fat
34g Carbs
29% Health Score
Limit These
Calories
430
22%

Fat
19g
30%

  Saturated Fat
5g
35%

Carbohydrates
34g
11%

  Sugar
5g
6%

Cholesterol
95mg
32%

Sodium
310mg
14%

Get Enough Of These
Protein
27g
54%

Vitamin A
6442IU
129%

Vitamin C
105mg
128%

Vitamin K
77µg
74%

Vitamin B3
10mg
51%

Vitamin B6
0.78mg
39%

Selenium
23µg
33%

Manganese
0.53mg
26%

Phosphorus
260mg
26%

Vitamin B5
1mg
18%

Potassium
579mg
17%

Zinc
2mg
16%

Folate
61µg
15%

Vitamin B2
0.26mg
15%

Fiber
3g
13%

Magnesium
50mg
13%

Iron
2mg
12%

Vitamin E
1mg
12%

Vitamin B1
0.17mg
11%

Copper
0.17mg
9%

Vitamin B12
0.39µg
7%

Calcium
50mg
5%

Vitamin D
0.25µg
2%

covered percent of daily need

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