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Chicken-Vegetable Soup

Chicken-Vegetable Soup

This warm soup is packed with a variety of vegetables making it a perfect choice for lunch or dinner on a chilly October day. 

Ingredients: 
Chicken Vegetable Soup
  • 1 (6-pound) roasting chicken
  • 8 cups water
  • 2 1/2 cups chopped celery (about 4 stalks)
  • 2 cups thinly sliced leek (about 2 large)
  • 1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)
  • 1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces) 
  • 1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh dill (optional)
  • 8 ounces egg noodles

Preparation: 
Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally. Remove chicken; let stand 10 minutes. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 minutes or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.

Makes: 8 servings 

Per serving: 
Calories 404
Fat 14.2 g
Protein 36.5 g 
Carbohydrate 31.2 g
Fiber 3.6 g
Sodium 392 mg

Adapted from Cookinglight.com