Hearty Chicken Soup Recipe

Looking for an easy Hearty Chicken Soup recipe? Learn how to make Hearty Chicken Soup using healthy ingredients.


Submitted by elizabethnc

Makes 6 servings



Based upon a Cooks Illustrated recipe, replacing noodles with chickpeas for more protein. Made in two parts: enriched canned stock, which is strained, then other ingredients added and simmered. IMPORTANT NOTE: the ingredient list indicates chicken breast meat, cooked, but two split chicken breasts, bone in and skin on, are used. The skin and bones are removed and discarded. Also, the ingredient list below does not list ground chicken but it is shown in the recipe directions, that is also removed. Also, this recipe indicates "chicken stock" (for some reason the recipe wouldn't accept Swanson fat free, less sodium even though it is in the database). Using no fat, lower sodium broth will reduce those values accordingly.

Recipe Ingredients for Hearty Chicken Soup

1 tablespoon olive oil
1/2 cup onion
1 cup carrot
1/2 cup celery
4 cups water
5 cups chicken stock
2 teaspoons salt
400 grams split chicken breasts
1 cup onion, sliced
1 cup carrots, sliced
1/2 cup celery, sliced
1 1/2 cups potato, russet
1 3/4 cup chickpeas, Trader Joe's rinsed
2 cups Swiss chard

Recipe Directions for Hearty Chicken Soup

  1. For the stock, saute the onion, carrot, celery and 1 lb ground chicken chicken in the oil. IMPORTANT NOTE: The ground chicken is not included in the ingredients above because it is removed later.

  2. When the chicken is cooked through (about 10 minutes, don't brown) add the water, stock and salt, and 2 bay leaves.

  3. Add 2 chicken breasts, bone in and skin on. IMPORTANTE NOTE: The ingredients above indicate chicken breast meat only, because the skin and bones are removed later.

  4. Bring the stock to a boil, cover and simmer until the chicken breasts are cooked through (about 30 minutes).

  5. Remove the chicken breasts, when cool remove and discard the skin, remove and shred the meat, set aside.

  6. Continue to simmer the stock for 20 minutes.

  7. Strain the stock, pushing as much liquid as possible through the strainer.

  8. Return stock to pot. Allow stock to settle, then skim fat from top, more or less depending upon taste.

  9. For the soup, make a slurry with the cornstarch and water.

  10. Stir slurry into stock and bring to a gentle boil.

  11. Add vegetables and potato, cook until almost tender.

  12. Add chick peas, cook until heated through and vegetables and potato until tender.

  13. Add reserved chicken breast, Swiss chard, cook about 2 more minutes.

  14. Season with salt and pepper to taste.

Categories

Chicken, First Course

Nutrition Facts
Serving Size 638.6g
Amount Per Serving
Calories
252
Calories from Fat
50
% Daily Value*
Total Fat
5.5g
8%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
1660mg
69%
Potassium
510mg
15%
Total Carbohydrates
25.6g
9%
Dietary Fiber
2.8g
11%
Sugars
8.5g
Protein
25.0g
Vitamin A 159% Vitamin C 24%
Calcium 7% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • High in iron
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • Very high in sodium
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