Fall Chicken Veggie Soup

FOODISTA
11Ingredients
85Minutes
550Calories

Ingredients

US|METRIC
  • 1 whole chicken (roasted, free range is best)
  • 1 1/2 teaspoons sea salt
  • tamari (to taste)
  • 2 large carrots (chopped)
  • 2 small potatoes (chopped)
  • 1 zucchini (small, chopped)
  • 1 apple (in season and local)
  • 1 onion (small, finely chopped)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1/2 cup fresh parsley leaves (chopped, packed)
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    Directions

    1. Put roast chicken in a large stock pot with enough water to cover. Add salt & tamari. Bring to a boil, reduce heat to a simmer & simmer for 40 minutes.
    2. Remove chicken & any loose bones from broth. Remove meat from the bones. Pull apart into smaller than bite-sized pieces. Add meat back to broth.
    3. Add potatoes & carrots. Simmer 5 minutes.
    4. Add onions, zucchini, apple, thyme & sage. Simmer 15 minutes.
    5. Stir in parsley & immediately remove from heat.
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    NutritionView More

    550Calories
    Sodium50% DV1210mg
    Fat17% DV11g
    Protein155% DV79g
    Carbs10% DV29g
    Fiber20% DV5g
    Calories550Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol245mg82%
    Sodium1210mg50%
    Potassium1640mg47%
    Protein79g155%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber5g20%
    Sugars10g20%
    Vitamin A140%
    Vitamin C70%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.