Recipes from Pilgrim's Kitchen

Printer Friendly Version 

Chicken Soup

Home-made chicken soup
Jack Stein, Hereford, TX

Ingredients: 1 Pilgrim's Pride boiler-fryer, cut up, skin removed (approx. 3 lbs.) 6 carrots, cut into 1/4 inch slices 5 sticks celery diced 1 medium onion 1 oz. diced fresh dill (may substitute smaller portion of dried dill) 2 cloves garlic, sliced in half (may substitute granulated garlic) dash of cumin 1 dash Salt 1 dash of pepper 2 cups of raw rice Directions: Combine all ingredients except rice in 6-quart or larger pan; add five quarts cold water. Heat on stove to boiling, reduce heat to simmer and cook for 1 1/2 hours. Remove chicken and place on plate and remove bones. Cut chicken into bite-sized chunks and return to pot; continue simmering approximately 30 minutes. Prepare rice according to package directions, or place rice and 4 cups water in a large glass casserole. Cover and microwave 8 minutes on high, then 20 minutes on defrost. Cook until rice is tender and it retains a slight moisture content. Using a ladle, pour soup, vegetables and chicken over two heaping tablespoons of cooked rice in bowl and enjoy. Great for a cold winter day! Serves 8

Serves: 8 Serving Size: Calories per Serving: 533 % Daily Value*       Total Fat 24.5 g 38%         Saturated Fat 6.9 g 35%       Cholesterol 120 mg 40%       Sodium 337 mg 14%       Potassium 340 g      Calcium 53 g      Total Carbs 45 g 15%         Dietary Fiber 3 g 11%         Sugars 4 g      Protein 33 g      Sugar Alcohols 0 g   * Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com