Recipe Details
Ingredients
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1(5 pound)whole chicken
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1poundcarrots, peeled and sliced
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1poundcelery, sliced
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2tomatoes, seeded and chopped
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1largeonion, chopped
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1bunchfresh dill
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1tablespoonkosher salt
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1tablespoonground black pepper
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10cupswarm water as needed
Cooking Directions
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Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
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Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.
Cook’s Note:
If you don’t like to add tomato (like some of my family members), just put a whole tomato in the pot just for the flavor and take it out when the soup is done.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories630 | |
% Daily Value * | |
Total Fat 53g |
68% |
Saturated Fat 15g |
75% |
Cholesterol 101mg |
34% |
Sodium 908mg |
39% |
Total Carbohydrate 11g |
4% |
Dietary Fiber 3g |
12% |
Total Sugars 5g |
|
Protein 26g |
52% |
Vitamin C 15mg |
16% |
Calcium 89mg |
7% |
Iron 3mg |
15% |
Potassium 672mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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