Chicken Soup

Serves: 4
Total Calories: 53


1 5 pound chicken, washed and giblets removed
1 parsnip, cut in half
1 large carrot, cut in half
2 ribs celery, cut in half
water to cover


Place the chicken, parsnip, carrot and celery ribs in a large soup pot. Add water to cover, bring to a boil, reduce the heat, cover and simmer for 2½ hours. Remove the chicken from the pot and reserve. Using a slotted spoon, remove the vegetables from the pot. Serve hot.

Remove all the meat from the chicken carcass. It can be made into chicken salad, chicken tacos or chicken pot pie.

Nutritional Facts:

Serves: 4
Total Calories: 53
Calories from Fat: 4

This Chicken Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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