Chicken Soup

This is a recipe for chicken soup made from scratch. No stock cubes or shortcuts –a healthy and easy chicken soup made with basic ingredients. 

200 Calories / 123g per bowl
18g protein
4g fat
23g carbohydrates
+ Low in sodium
+ High in selenium
+ Very high in vitamin A

Ingredients

1 medium carrot
1 medium (or 2 small) onions
2-4 chicken legs (depending on what you have)
1/2 cup of rice
3 bay leaves
salt / pepper for taste

Instructions

1 Prepare the vegetables: wash, peal and grate the carrot; skin and dice the onion.

2 In a medium pot combine the onion and the carrot and sauté until both combined and soft.

3 Fill the pot with water ~1lt and bring to a boil (alternatively, boil the water in a kettle and pour it over). Add bay leaves, season with pepper and salt and place the chicken legs in.

4 Cover and boil on a stove at the lowest setting for a minimum of 60 minutes, 90 minutes if possible. You want the meat to easily slide off the bone.

5 While the meat is cooking, prepare the rice. Add a teaspoon of olive oil to another pot, add rice and pour a cup of water over it. Cook on a high heat until all the excess water evaporates. Turn the heat off and leave the rice on to slowly cool down until the broth is ready.

Once the meat is cooked, fish it out of the pot and separate the meat from the bone. Discard the bone and place the meat back in.

When you are ready to eat combine the broth and the rice and serve.

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

chicken Soup Recipes

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