Chicken Soup
Prep time
Cook time
Total time
Chicken soup is a classic remedy for a cold, but you don't have to be ill to enjoy this hearty chicken soup. The subtle Mediterranean flavors give it a lovely face-lift.
Recipe type: Super Soups
Serves: 12 cups
Ingredients
- 1 (3-lb.) whole chicken
- 3 bay leaves
- 5 whole allspice
- 1 (2-in.) cinnamon stick
- [1/2] medium yellow onion , sliced
- 1[1/2] tsp. salt
- 10 cups water
- 5 medium carrots , chopped
- 3 medium stalks celery , chopped
- 5 TB. extra-virgin olive oil
- [1/2] medium yellow onion , chopped
- 1 cup vermicelli noodles
- 1 large potato , peeled and diced
- [1/2] cup fresh parsley , chopped
Instructions
- In a large pot over high heat, combine chicken, bay leaves, allspice, cinnamon stick, sliced yellow onion, 1 teaspoon salt, and water. Bring to a boil, reduce heat to medium-low, and simmer for 40 minutes, skimming any foam that rises to the top.
- Remove chicken from the pot, and set aside to cool enough to handle. Pick chicken apart, removing skin and bones, and cut into bite-size pieces.
- Strain broth, discard solids, and return broth and boneless chicken pieces to the pot over medium-low heat.
- Add carrots and celery, and cook for 10 minutes.
- In a small saucepan over medium heat, heat 3 tablespoons extra-virgin olive oil. Add chopped yellow onion, and saute for 5 minutes. Add to the pot.
- In the same small saucepan over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add vermicelli noodles, and cook, stirring to brown evenly, for 3 minutes.
- Add toasted vermicelli noodles and diced potato to the pot, and cook for 10 minutes.
- Add parsley, remove from heat, and serve.
Nutrition Information
Serving size: 2 cups Calories: 415 Fat: 18g Saturated fat: 3g Carbohydrates: 40g Sodium: 692mg Fiber: 6g Protein: 24g Cholesterol: 64mg