Homemade Chicken Soup
An easy recipe for a delicious chicken soup made from scratch.
Yield: 5
Calories: 153kcal
Materials
- 2 large bone-in skinless chicken breasts, (or 3 small)
- enough water to cover chicken
- 1/2 tsp. salt
- 2 cups green cabbage, chopped
- 2 ribs celery, chopped
- 1/2 cup onions, chopped
- 1/2 cup carrots, chopped
- 2 garlic cloves, minced
- 1 1/2 tsp. dried parsley flakes
- 1 bay leaf
- 1 tsp. dried thyme
- salt and pepper to taste
- 4 oz. El Pato tomato sauce (Mexican Hot Style), optional
- additional water as needed
Instructions
- In a large pot, add chicken and just enough water to cover it. Add salt. Simmer on low for 1 hour, skimming fat off the top as it rises. Add more water as needed to keep chicken covered.
- Remove chicken to a plate and shred. Return large bones and chicken to the broth.
- Add remaining ingredients and let simmer on low for 2 hours. Add water only if soup appears too thick.
- Remove bones and bay leaf before serving. Enjoy!
Notes
Homemade Chicken Soup is great for freezing in an air-tight container for up to 3 months.
Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 390mg | Potassium: 440mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2464IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 3mg