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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Family Favorite Chicken Soup

Source: Enlitened Kosher Cooking by Nechama Cohen

A classic golden chicken soup stocked with plenty of vegetables that is low in carbohydrates and low in fat.

Rating:
Prep Time:	12 minutes
Cook Time:	3 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	112.4

Total Carbs	17.0 g

Dietary Fiber	2.7 g

Sugars	4.2 g

Total Fat	1.6 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	406.3 mg

Protein	8.0 g

Sodium	67.5 mg

Dietary Exchanges 1.6 Fat, 1.2 Vegetables, 0.2 Meat, 0.5 Starch, 0.5 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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Servings

Ingredients

1.0
1 each Chicken, broiler/fryer, whole, with o skin, raw 2.0
2 each Turkey, average, neck, with o skin, raw 2.0
2 each medium carrots 2.0
2 each medium onions 2.0
2 each fresh leeks 1.0
1 each chopped green bell peppers 3.0
3 each medium celery stalk 3.0
3 each small zucchini 1.0
1 each Sweet Potatoes, orange, fresh, medium, 5" x 2", FDA 3.0
3 each small russet potato 4.0
4 oz fresh cubed pumpkin 3.0
3 each medium garlic cloves 1.0
1 each parsley sprigs 1.0
1 pinch fresh dill weed 1.0
1 pinch salt and pepper 0.5
0 1/2 oz Bouillon, chicken, sodium free, instant packet 8.0
8 cup cold water

Directions

Cover chicken, bones, and turkey necks with water and boil, in a 10 quart soup pot. Clean the fat from soup according to the instructions below.
Place the chicken/bones/necks and prepared vegetables, except for the zucchini and potatoes, in the pot. 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. Add the zucchini and potatoes in the last hour of cooking.
To make a totally fat-free soup, prepare a day in advance and refrigerate. The fat will congeal on top for easy removal.