Homemade Chicken Soup
Low Carb Recipe
A delicious Homemade Chicken Soup with celery, carrots, onions, parsnip, parsley, peppercorns, bay leaves and kosher salt.
2 large celery stalks
2 carrots peeled
2 onions, quartered
1 parsnip, peeled
3 sprigs parsley
1 whole stewing hen or chicken (about 5 lbs) cut 8 pieces, breast meat reserved
10 black peppercorns
2 bay leaves
1 tablespoon kosher salt
Finely chop 2 tablespoons each of celery, carrot, onion and parsnip and set aside. Place large vegetable pieces, parsley, chicken (except reserved breast meat), peppercorns, bay leaves and salt in a large soup pot. Add 2 quarts of cold water.
Bring to a rapid boil; skim off any foam that rises to the surface, then lower to a gentle simmer. Cook 1 hour. Discard all cooked solids with a slotted spoon. Strain soup through a mesh strainer into a smaller soup pot.
Cut chicken breasts in half horizontally to make thin cutlets. Bring soup to a boil. Add chicken breasts and finely chopped vegetables to soup; cover and remove from heat. Allow to sit 10 to 15 minutes, until chicken is cooked through and vegetables are tender. Cut chicken into thin slices before serving.
Nutrition information per serving (excluding unknown items): 66 Calories; trace Fat (5.8% calories from fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 982mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.
Extra: Creamy Chicken Soup
Saute a little broccoli, green beans, and chopped mushrooms in a little butter (gives the soup a little more flavor) until tender but not mushy.
Add some cream and chicken stock (plain water could be used), some chopped chicken, and zucchini grated on the smallest part of the grater. Simmer this soup mixture for about 10 minutes.
Note: The grated zucchini gives the illusion of a nice thick base.