In the kitchen with Kelley: Roast Chicken Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups chicken, chopped
  • 2 carrots, diced
  • 2 onions, diced
  • 2 cans diced tomatoes
  • 4 cups water
  • Sea salt and pepper, to taste
  • Bones from one roast chicken
  • 1 bay leaf
Instructions
  1. Combine chicken, carrots, onions, tomatoes, water, sea salt and pepper in a saucepan.
  2. Put bones and bay leaf in a strainer that will fit your saucepan and place the strainer in the saucepan, making sure the bones are mostly covered with the liquid. You might need to redistribute the vegetables so that it does.
  3. Heat to a boil, then cover and reduce heat to low. Simmer covered for 45 minutes to an hour.
  4. Remove the strainer with the bones and bay leaf and discard.
  5. Dish soup into bowls or soup mugs.
Nutrition Information
Serving size: 4 Calories: 178.0 Fat: 3.0g Saturated fat: 0.8g Unsaturated fat: 1.8g Carbohydrates: 13.6g Sugar: 5.9g Sodium: 388.3mg Fiber: 3.3g Protein: 21.4g Cholesterol: 52.5mg
Recipe by Easy Health Options® at https://easyhealthoptions.com/?p=70452