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Perfect Chicken Soup

 
One serving costs about $1.09

$1.09 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,dairy-free,gluten free,dairy free,whole 30 soup
spoonacular Score:64%

Spoonacular Score: 64%

 

Perfect Chicken Soup might be just the main course you are searching for. One serving contains 453 calories, 33g of protein, and 24g of fat. For $1.1 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes around 45 minutes. Not a lot of people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up celery, salt and pepper, carrots, and a few other things to make it today. To use up the celery you could follow this main course with the Pistachio Shortbread Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Try Perfect Potato Soup, Carrot Soup, perfect for fall, and Simply Perfect Cream of Broccoli Soup for similar recipes.

Ingredients

Servings:
2
2  bay leaves
bay leaves
2
2  carrots
carrots
2 stalks
2 stalks celery
celery
2.72 lb
2.72 lb chicken parts
chicken parts
1 handful
1 handful fresh parsley
fresh parsley
0.67 cloves
0.67 cloves garlic
garlic
3
3  ginger
ginger
0.5
0.5  lemon
lemon
1
1  onion
onion
4
4  red potatoes
red potatoes
some
some salt and pepper
salt and pepper
1
1  shallot
shallot
1
1  shallot
shallot
2  bay leaves
2
bay leaves
2  carrots
2
carrots
2 stalks celery
2 stalks
celery
2.72 lb chicken parts
2.72 lb
chicken parts
1 handful fresh parsley
1 handful
fresh parsley
0.67 cloves garlic
0.67 cloves
garlic
3  ginger
3
ginger
0.5  lemon
0.5
lemon
1  onion
1
onion
4  red potatoes
4
red potatoes
some salt and pepper
some
salt and pepper
1  shallot
1
shallot
1  shallot
1
shallot

Equipment

sieve
sieve
bowl
bowl
pot
pot
sieve
sieve
bowl
bowl
pot
pot


Instructions

  1. ONE:
  2. Roughly Chop: 2 Carrots, 1 onion, 1 shallot,
  3. Stalks celery and 3 pieces of ginger
  4. TWO:
  5. Rinse 3-4 pounds of chicken parts (I used breasts)
  6. Leave the skin on and bones in these add flavor!
  7. We will skim the fat later
  8. THREE:
  9. Place chicken in a large pot, add chopped veggies as well as:
  10. Handful fresh parsley, a lemon, 6 cloves peeled garlic,
  11. Bay leaves, salt and pepper to taste
  12. Add enough cool water to cover chicken
  13. Bring to a boil then simmer on low for 3 hours
  14. FOUR:
  15. Remove solids discard everything but the chicken breasts
  16. Allow broth to cool and place in refrigerator overnight
  17. Your beautiful chicken stock is finished and ready for soup!
  18. FIVE:
  19. When chicken has cooled, gently pull apart with fingers
  20. Discard bones
  21. Save reserved chicken in a separate bowl until needed
  22. SIX:
  23. Dice: 2 Carrots, 1 onion, 1 shallot,
  24. Stalks celery and 4 red potatoes
  25. SEVEN:
  26. In a soup pot over medium heat:
  27. Add onions and cook until wilted
  28. Add shallots and garlic and cook until golden
  29. Add carrots, celery, potatoes and a generous sprinkling of salt & pepper
  30. Cook for 5 minutes
  31. EIGHT:
  32. Remove stock from refrigerator
  33. With a spoon, skim fat from surface
  34. Pour into soup pot through a strainer
  35. Bring soup to a boil
  36. Add chicken back to soup along with torn up pieces of escarole
  37. Cook soup for 2 more minutes
  38. LAST STEP!
  39. Serve soup over your choice of noodles or rice (I used egg noodles). Sprinkle with freshly chopped parsley and serve with a hearty bread!! I know not everyone adds potatoes to their chicken soup, but I was craving something a little more hearty. The lemon and ginger make the broth beautifully fragrant. Also, the soup can be served the same day the stock is made. I like making the stock a day before making the soup because it makes the soup much more flavorful.

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

Price Breakdown

Cost per Serving: $0.99
Ingredient
2 bay leaves
2 carrots
2 stalks celery
4 pounds chicken parts
1 handful fresh parsley
6 cloves garlic
3 ginger
½ lemon
1 onion
4 red potatoes
1 shallot
1 shallot
Price
$0.04
$0.21
$0.30
$4.52
$0.16
$0.40
$0.02
$0.25
$0.24
$1.51
$0.14
$0.14
$7.94

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • 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!

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

  • 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.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

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

  • get more cooking tips

Green Tips

  • 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.

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

Disclaimer

Nutritional Information

Quickview
429 Calories
31g Protein
23g Total Fat
22g Carbs
21% Health Score
Limit These
Calories
429
21%

Fat
23g
36%

  Saturated Fat
6g
42%

Carbohydrates
22g
8%

  Sugar
3g
4%

Cholesterol
115mg
39%

Sodium
341mg
15%

Get Enough Of These
Protein
31g
63%

Vitamin B3
11mg
60%

Vitamin A
2861IU
57%

Vitamin B6
0.82mg
41%

Selenium
23µg
33%

Phosphorus
312mg
31%

Potassium
914mg
26%

Vitamin C
19mg
23%

Vitamin B5
1mg
18%

Vitamin K
18µg
18%

Zinc
2mg
17%

Magnesium
61mg
15%

Manganese
0.29mg
15%

Vitamin B2
0.24mg
14%

Vitamin B1
0.21mg
14%

Iron
2mg
14%

Copper
0.25mg
12%

Fiber
3g
12%

Folate
41µg
10%

Vitamin B12
0.48µg
8%

Calcium
49mg
5%

Vitamin E
0.62mg
4%

Vitamin D
0.31µg
2%

covered percent of daily need

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