Lunch

Chicken Potato Soup is for Lunch.

Chicken Potato Soup takes several minutes to prepare.

Chicken Potato Soup takes several minutes to cook.

Chicken Potato Soup makes 10 servings.

The ingredients for Chicken Potato Soup are:

3 zucchini, 1 large onion, 4 ears sweet corn (broken in half), 1 whole chicken (preferably organic), potatoes, fresh cilantro, 5 large carrots, 4 celery stalks, rosemary, sage, thyme, olive oil, bay leaves

Here is how you make Chicken Potato Soup:

Makes 10 servings. And if you have extra broth freeze it in ice cube trays to use as stock whenever!Here's how I made it and it was amazing: Preheat oven to 450 degrees. Cut up zucchini, potatoes, carrots, onions, and celery into large pieces. No need to get fancy with the knife cuts. Throw veggies into the bottom of a roasting pan or a casserole dish, whatever you have that's big enough for the veggies and the chicken. Cut up the rosemary, sage, and thyme. Mix them in with the olive oil. (I used the absolute minimal amount of olive oil possible...just enough to lightly coat the chicken and make the herbs stick.) Take the stuff out of the middle of the bird (but don't throw it out!), rinse it with cold water, and pat dry. Rub the seasoning and oil mixture all over the bird, especially under the skin. Get dirty, it's fun. Throw the bird on top of the veggies (I do breast side down first but I don't know if it matters). Bake in oven for 20 minutes. Flip the bird (I used tongs for this). Bake for another 20 minutes. Skin should be a beautiful golden brown all over. It doesn't matter if it's cooked all the way, no worries. While the bird is in the oven, chop up the cilantro and throw it in a large pot (really large!). Take a few sprigs of rosemary, sage, thyme, (stems and all) and a couple bay leaves. Tie them with kitchen string or tie them up in cheesecloth. Either way make sure your bunch of herbs will stay together. Open the bag of chicken parts you removed and tie up all that in a piece of cheesecloth. Throw both bundles in the pot. When the bird is done, take it out of the oven and place the bird in the pot. Pour the vegetables into the pot as well (careful that pan is heavy and hot). I usually steal a piece of potato at this point which of course this website tells you over and over not to do. But I worked out today, so I get a piece of potato. Fill the pot with COLD water until it covers all the good stuff. Turn the burner on high and bring to a boil. Once at a boil reduce heat to med-low and keep it at a nice simmer. I grabbed a book, a chair, a spoon, and a bowl at this point and just camped out by my soup pot. I didn't stir anything, just scraped all the froth and fat the rises to the top every 15 minutes or so. After about an hour I started periodically tasting the broth (stir it up just the liquid a little because the broth is a little greasy on top). Once the broth tasted sufficiently yummy, I dug around and removed the chicken. (Which was actually pretty difficult.) I plopped it into that casserole dish I already used and started ripping it apart with my handy tongs. I removed all the skin, fat, and bones and threw them away. All the meat went back in the pot. Pick those bones clean! At this point I added the corn and cooked the soup until the corn was done and everything tasted like I wanted. Then I spent a long time putting all that soup away! (You might want to cut the corn off the cob, especially since there are only 8 pieces. But I love eating it off the cob and I love getting messy, so I didn't.)I didn't use any salt, pepper, or lemon much to my mother's surprise. Many people like to squirt some fresh lemon juice over their bowl right before they eat it. Pepper I just kinda forgot about, but it was still very flavorful. Salt I intentionally avoided, but if you're a salt fiend, go for it. I was inspired by those Progresso Light soups that you read and say "Wow, only 70 calories for half this can! That's amazing!" And then you taste it and say, "This tastes like the amount of sodium I'm supposed to have in a day!" Yuck. Number of Servings: 10Recipe submitted by SparkPeople user KRUTH003.

The nutritional information for Chicken Potato Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 176.6

• Total Fat: 3.7 g
• Cholesterol: 51.7 mg
• Sodium: 105.8 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 3.8 g
• Protein: 19.9 g

The dietary needs meet for Chicken Potato Soup is Low Fat