Lunch

Budget Chicken Soup is for Lunch.

Budget Chicken Soup takes several minutes to prepare.

Budget Chicken Soup takes several minutes to cook.

Budget Chicken Soup makes 12 servings.

The ingredients for Budget Chicken Soup are:

*Whole Chicken - 1 whole 2.3kg chicken
Water, tap, 26 cups (6.5litres)
Onions, raw, 125 grams (finely chopped or grated)
Celery, raw, 1 cup, diced, including leaves
Carrots, raw, 0.5 large (about 85grams) (thinly sliced or chopped)
Potato, raw, 250g cup diced into approx 1cm cubes
Fresh cut, whole green beans, 1 cup (about 100g), cut into 1 - 2cm pieces
Basil, fresh, 0.25 cup
Garlic, 6 clove crushed
*6 Cloves, whole
*6 sage sprigs fresh leaves
*6 sprigs fresh thyme, one sprig equals ? tsp. fresh, 2 tsp
Salt, 15 grams
Pepper, black, 5 grams

Here is how you make Budget Chicken Soup:

Place the chicken in a big pot (9 litre) with the carrot, half the celery (mostly the chopped leaves) and half the onion.Add the water, garlic, cloves, sage and thyme.Bring water the boil, reduce to smmer for 30 minutes, uncovered. Cover and simmer gently for another 60 - 90 minutes (until chicken is falling off the bone). Remove from heat and allow to cool at least an hour.Remove the chicken carcase and any flesh that has fallen off it from the pot, cover and refrigerate overnight.Strain the stock from the veggie and herb mix into smaller containers and refrigerate overnight.Remove herb leaves and stalks and the cloves from the veg mix and discard. Refrigerate the veg mix separately overnight.The next day, skim the fat off the stock and set the fat aside (it can be used for other dishes); Remove the skin from the chicken (this can be fried as a snack or given to a pet); remove the flesh from the chicken and divide into approximately two equal halves - one with lighter meat (breast, etc) that will be used for another dish and the rest that will be returned to the soup. (My chicken yielded me 2 piles of about 350grams each).Add the second pile of chicken to a pot with about 12 cups of the stock (the rest of the stock - about half - will be used elsewhere), the veg mix, the remaining onion and celery, the potato cubes, beans and basil. Bring to the boil, reduce heat and simmer 30 - 40 mins. Season with salt and pepper and portion control/serve.Serving Size: Makes 12, 1 cup servesNumber of Servings: 12Recipe submitted by SparkPeople user GANDER.

The nutritional information for Budget Chicken Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 334.0

• Total Fat: 3.8 g
• Cholesterol: 63.8 mg
• Sodium: 668.4 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.6 g
• Protein: 24.9 g

The dietary needs meet for Budget Chicken Soup is Low Fat