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    You are in: Home / Recipes / Sickbed Chicken Soup Recipe
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    Sickbed Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    UmmBinat's Note:

    Perfect soup for us to have when a cold is coming on or a fever is going around. Even my DH ate a huge bowl. It's very quick to put together and most is passive cooking time. Modified from,

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    Serves: 6


    Units: US | Metric


    1. 1
      Put everything into the pot with about 2 1/2 quarts or more of water to cover chicken.
    2. 2
      Simmer and skim until no scum remains.
    3. 3
      Reduce heat, partially cover and cook at a low simmer until done.
    4. 4
      Remove parsley stalks.
    5. 5
      You may wish to cool the soup and remove the fat from the top. I did not and it was still very good but my chicken was not fatty.
    6. 6
      Remove skin and de-bone the chicken breasts and add the meat in chunks to the soup. (DH doesn't like the dark meat added).
    7. 7
      Add sea salt & freshly ground black pepper to taste.
    8. 8
      I hope it makes you feel better!

    Browse Our Top Whole Chicken Recipes

    Ratings & Reviews:

    • on August 13, 2011


      I usually make chicken soup with diced or shredded chicken breast that was previously frozen, but for this recipe I did the whole chicken thing! No cold, no fever, but that didn't detract from a very nice tasting soup I got from your recipe! Many thanks for sharing it! [Tagged & made in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sickbed Chicken Soup

    Serving Size: 1 (724 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 514.2
    Calories from Fat 319
    Total Fat 35.4 g
    Saturated Fat 10.1 g
    Cholesterol 162.5 mg
    Sodium 227.4 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 2.1 g
    Sugars 3.8 g
    Protein 39.1 g

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