The Recipe
Momma Jan's Good for What Ails Ya Chicken Soup
13
Ingredients
DESCRIPTION
Ready, Set, Cook! Special Edition Contest Entry. This vitamin and nutrient-packed recipe is easy on the tummy and delicious! The best endorsement to date is from a terminal cancer patient with no appetite who devoured bowls of this soup just weeks before her passing, declaring it "the best chicken soup I've ever had"! It can be streamlined by using rotisserie chicken from the grocery store, preminced garlic, and preshredded carrots. It is also extremely kid-friendly as most of the veggies are "hidden" and cooked down into the broth. After eating two bowls of this at her great-grandmother's house, my 5 year old granddaughter loudly insisted her mom get the recipe from me. Made this grandma proud!
INGREDIENTS
- 4 cups low sodium chicken broth (I use Kitchen Basics brand)
- 6 cups water
- 3 tablespoons chicken base (I use Better Than Bouillon brand)
- 1 medium turnip, peeled and grated
- 1 medium parsnip, peeled and grated
- 2 carrots, peeled and grated
- 8 stalks celery, chopped fine (1 small bunch)
- 1 large onion, cut in half through the root (leave root intact, as onion is removed later, or if you are like me, then chop and leave in)
- 1 tablespoon curry powder (mild golden only, the brand I use is McCormick's)
- 1 garlic clove, minced
- 1 1/2 lbs chicken (boneless skinless thighs, breasts, or combination)
- 1 large russet potato, grated
- 2 cups frozen corn
DIRECTIONS
NUTRITION
| Calories | 463 | 23% | |
| Cholesterol | 85 | 28% | |
| Carbohydrates | 47 | 17% | |
| Fat | 19 | 25% | |
| Protein | 30 | 60% |
Other Tasty Recipes
Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes
published on Mar 1st 2009
by Epicurious
