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    You are in: Home / Recipes / The Bottomless Chicken Soup Pot Recipe
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    The Bottomless Chicken Soup Pot

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    0 mins

    2 hrs 30 mins

    Ann Marie F's Note:

    I adopted this recipe from Recipezaar on February 13, 2005.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 1 (3 1/2 lb) chicken (I can get packages of backs, necks, legs, etc. you know that this is the more frugal way.) or 3 1/2 lbs chicken parts (I can get packages of backs, necks, legs, etc. you know that this is the more frugal way.)
    • 3 quarts water
    • 2 carrots, halved (med.-sized)
    • 2 onions, halved (med.-sized)
    • 2 stalks celery, halved (use leaves,too)
    • 4 chicken bouillon cubes
    • 1 teaspoon salt

    Directions:

    1. 1
      Once you've made the basic chicken soup below, you divide the broth & meat, then add different ingredients to get endless combinations.
    2. 2
      Make the basic chicken soup & freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night. Bring all ingredients just to boil in large pot. Skim off foam & discard.
    3. 3
      Reduce heat & simmer, uncovered, 2 1/2 hours or until chicken is very tender.
    4. 4
      Strain liquid, cool & refrigerate so the fat can be removed easily.
    5. 5
      Let the meat cool until it can be handled.
    6. 6
      Remove meat from bones.
    7. 7
      Discard bones.
    8. 8
      Skim fat from broth; freeze up to 6 mos. & use to make soups below: (Note: makes about 12 cup broth & 4 cup meat) For every 4 servings, heat 6 cups chicken broth.
    9. 9
      Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken & heat through:.
    10. 10
      North Boston: 2 (15 oz.) cans drained & rinsed white beans, 1 (8 oz.) can stewed tomatoes, 1 (10 oz.) pkg. frozen chopped spinach, 1 teaspoons Italian seasoning. Serve with grated Parmesan cheese.
    11. 11
      South Miami: 2 (15 oz.) cans drained & rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 teaspoons ground cumin, 1/2 teaspoons dried thyme. Serve with lemon wedges.
    12. 12
      New Orleans: 1 (9 oz.) pkg. frozen cut okra, 1 (15 oz.) can stewed tomatoes, 1 (17 oz.) can whole kernel corn, 1/2 cup long grain white rice, 1 teaspoons dried thyme. Top with crumbled crisp bacon.
    13. 13
      Santa Fe: 4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz.) cans drained & rinsed chick peas, 2 teaspoons chili powder, 1/2 teaspoons ground cumin. Serve sprinkled with crushed taco chips.
    14. 14
      San Francisco: 3 cup fine egg noodles, 2 cup frozen green peas, 2 tablespoons soy sauce, 1/2 teaspoons ground ginger. Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions.
    15. 15
      Milwaukee: 4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 teaspoons caraway seeds. Serve sprinkled with chopped celery leaves & a little vinegar.

    Browse Our Top Very Low Carbs Recipes

    Ratings & Reviews:

    • on May 01, 2010

      45

      Am a big fan of chicken soup and i found this quite pleasing.

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

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    Nutritional Facts for The Bottomless Chicken Soup Pot

    Serving Size: 1 (4876 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 300.5
     
    Calories from Fat 181
    60%
    Total Fat 20.1 g
    31%
    Saturated Fat 5.7 g
    28%
    Cholesterol 99.4 mg
    33%
    Sodium 624.9 mg
    26%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.6 g
    6%
    Protein 25.1 g
    50%

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