Chicken Soup

  • Yield: 8 servings


4quarts water
3pounds skinless, boneless chicken breasts, cut into pieces
1large onion, cut into wedges
6sprigs parsley
3 bay leaves
2 garlic cloves, halved
1 (16-ounce) package baby carrots
1cup chopped celery
Salt and pepper to taste
4 chicken bouillon cubes
Cooked rice or noodles (optional)


  1. Place water, chicken, onion, parsley, bay leaves, garlic, carrots, celery, salt and pepper, and bouillon cubes in a large pot. Bring to a boil, cover, reduce the heat, and simmer 45 minutes, or until the chicken is tender.
  2. If desired, remove chicken and carrots from the broth ad strain the soup.  Add rice or noodles, if desired, and heat through. Makes 8 cups.

Nutritional Info *per serving

  • Calories 204
  • Fat 4.1g
  • Saturated Fat 1.1g
  • Cholesterol 89mg
  • Sodium 585mg