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Chicken Soup

Serves 6

• 1 (5-lb) roasting chicken, meat-only/skinless, cut into pieces (the meat counter attendant can help you!)
  • 1 large yellow onion, peeled and quartered
  • 1 small onion, diced (*reserve)
  • 3 carrots, peeled and halved
  • 3 carrots, diced (*reserve)
  • 2 stalks celery with leaves, cut into thirds
  • 2 stalks celery, diced (*reserve)
  • 10 sprigs fresh parsley
  • 8 sprigs fresh thyme
  • 10 sprigs fresh dill
  • 6 cloves garlic, peeled and cut in half crosswise
  • 1 ½ tsp kosher salt
  • 1 tsp whole black peppercorns

• Place the chicken, onions, carrots, celery, parsley, thyme, dill, garlic, and seasonings in an 8-10 quart stockpot. Add 4 quarts of water and bring to a boil.
• Simmer, uncovered, for 2 hours.
• Use a colander to strain all contents over a large bowl to collect the chicken stock you have just made. Reserve the stock.
• Discard the solids, except for the chicken. Once the chicken has cooled, remove all of the meat and reserve in a bowl. Discard the bones.
• Put the stock pot back over medium heat and add the diced onions. Stir for 3 minutes.
• Add the diced carrots and celery, stirring and sautéing for 7 minutes. 
• Add the reserved stock, and bring to simmer.  Once simmering, add the pulled chicken meat.  Cook on low for 10 minutes. 
• Cook for 10 minutes. 

• Add-Ins: 3 sprigs of rosemary, thyme and parsley (these herbs work best when added just before serving the soup). Cooked barley or rice (for a more filling bowl of soup).
• Storage: Can be cooled and frozen for up to 3 months.

• Calories: 287
• Carbs:     6.3g
• Fat:         9.0g
• Sat Fat:   2.5g
• Fiber:     1.5g
• Sugar:     3.0g
• Protein:   29.5g
• Sodium:   426mg

This recipe was developed by the Tufts Medical Center Department of Nutrition.