February 22, 2020
Chicken Soup
Comfort in a bowl. If you want a thicker soup, add eggs, otherwise, feel free to leave them out.
Servings: 4
Calories: 557kcal
Ingredients
- 1 yellow onion coarsely chopped
- 4 celery ribs coarsely chopped
- 2 carrots coarsely chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 4 cups chicken stock or bone broth
- 1 teaspoon gelatin do not add if using bone broth
- 1 whole chicken cleaned, 2-3 pounds
- salt and pepper
- 2 eggs optional, for thickening
- 3 yolks optional, for thickening
Instructions
- In a large soup pot, sauté the onions, celery, and carrots in a tablespoon of olive oil until tender, about 8 minutes. Then add the garlic and cook until fragrant, about one minute.
- Cover the ingredients with 4 cups of broth then add bay leaves, thyme, gelatin, and chicken and cook for 1 1/2 to 2 hours or until chicken is tender and easily comes off the bone.
- Add salt and pepper to taste.
- Strain vegetables and chicken. Add back vegetables. Take chicken off the bone when cool enough to handle and add back to the soup.
- Return soup to a simmer. Ladle one cup of liquid into a blender and with the blender running, add eggs and yolks and process until completely smooth.
- Turn off the heat and pour the broth and egg mixture into the soup, stirring to combine evenly. The heat is enough to make the egg food safe and it will thicken the soup.
- Serve with miracle rice (kelp noodle), if desired.
Notes
Nutrition without the eggs: Calories: 482, Carbs: 7, Fiber: 1, Fat: 33, Protein: 38
Nutrition Facts
Chicken Soup
Amount per Serving
Calories
557
% Daily Value*
Fat
38
g
58
%
Saturated Fat
11
g
69
%
Cholesterol
371
mg
124
%
Sodium
1059
mg
46
%
Potassium
741
mg
21
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
43
g
86
%
Vitamin A
5693
IU
114
%
Vitamin C
24
mg
29
%
Calcium
84
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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