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Nechama Cohen's -Kosher Cooking Chicken Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

A classic golden chicken soup that is low in carbohydrates and low in fat.

Prep Time: 12 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 147.1
Total Carbs 17.0 g
Dietary Fiber 2.7 g
Sugars 4.2 g
Total Fat 5.6 g
Saturated Fat 1.6 g
Unsaturated Fat 1.3 g
Potassium 294.3 mg
Protein 7.7 g
Sodium 67.6 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Cover with water and boil chicken, bones and/or turkey necks in a 10-quart soup pot. Clean the fat from soup according to the instructions below.
  2. Place the chicken/bones/necks and prepared vegetables, except for the zucchini and potatoes, in the pot.
  3. Add herbs and spices and cover with cold water plus 3 cups. Bring to a boil. Cook covered over medium-low heat for about 2 hours.
  4. Add the zucchini and potatoes in the last hour of cooking.
  5. Place a slice of dry bread in cheesecloth and float it on top toward the end of cooking. Discard when the fat is soaked up.
  6. Float a lettuce leaf on top toward the end of cooking, discarding it when done.
  7. To make a totally fat-free soup, prepare a day in advance and refrigerate. The fat will congeal on top for easy removal.

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