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Thorn's Summer Garden Chicken Soup [2009.08.28] Recipe

Looking for an easy Thorn's Summer Garden Chicken Soup [2009.08.28] recipe? Learn how to make Thorn's Summer Garden Chicken Soup [2009.08.28] using healthy ingredients.


Submitted by chicothorn

Makes 20 servings



Fresh garden tomatoes, basil, okra, eggplant and zuchinni swimming in a delightful chicken/tomato stock alive with three whole grains that's simply delicious!

Recipe Ingredients for Thorn's Summer Garden Chicken Soup [2009.08.28]

2 chicken breast
4 chicken drumstick
25 fresh tomatoes
3 large onions
1/2 cup minced garlic
50 oz. chicken broth
1 lb. mushrooms
2 cups chopped carrots
2 cups chopped celery
3/4 cup barley
1/2 cup brown rice
1/4 cup wild rice
2 tsp dry oregano
2 tsp dry parsley
2 tsp dry rosemary
2 tsp dry thyme
2 tsp dry basil
2 tsp marjoram
1 tsp salt
2 tbsp pepper
2/3 cup sesame seeds
4 tbsp chicken bouillon
4 medium zucchinis
4 cups eggplant
2 cups okra
3 cups fresh basil

Recipe Directions for Thorn's Summer Garden Chicken Soup [2009.08.28]

  1. Wash and core all tomatoes, cut small "x" on bottom for easier skinning.

  2. Blanch tomatoes for 1 minute in boiling water, immediately plung into ice bath in sink.

  3. Remove tomato skins and cut into eighths placing in large bowl.

  4. Combine bullion, chicken broth, half the tomatoes, 2 onions (chopped), garlic, the dark chicken meat (chopped), the chicken leg bones, 1 cup basil, mushrooms, a third of the carrots and celery, all the grains and seasonings in a large stainless steel soup pot.

  5. Bring to boil, simmer for 1 hour or until grains are tender.

  6. Meanwhile chop and cut-up carrots and celery, add them when grains are tender, let cook for about 10 minutes.

  7. Cut up Chicken Breasts and add to pot.

  8. Cut up the remaining onion, zucchinis, eggplant, and okra. Add to simmering pot.

  9. Add remainder of cut tomatoes to pot.

  10. Take soup's temperature, when it reaches above 165 degrees for at least one minute turn off the heat.

  11. Add and stir in all remaining basil.

  12. Sit covered for at least 10-20 minutes before serving.

  13. Immediately ladle soup into 20 oz. Ziploc containers for freezing and serving. (Leaving soup in the pot too long causes everything to overcook and get mushy, so get it out of the pot as soon as possible to cool)

Categories

Soup

Nutrition Facts
Serving Size 411.9g
Amount Per Serving
Calories
202
Calories from Fat
44
% Daily Value*
Total Fat
4.9g
8%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
414mg
17%
Potassium
944mg
27%
Total Carbohydrates
26.8g
9%
Dietary Fiber
6.8g
27%
Sugars
7.7g
Protein
15.5g
Vitamin A 71% Vitamin C 57%
Calcium 13% Iron 17%
* 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 dietary fiber
  • High in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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