Chicken Soup

10 165 82
Ingredients Minutes Calories
Prep Cook Servings
15 min 2 h 30 min 12
Chicken Soup
Health Highlights


1 3/4 kg Whole Chicken
12 cup Water (cold)
1 tbsp Apple cider vinegar
1 medium White onion (peeled and quartered)
3 tsp Sea Salt
3 large Carrots (peeled and cut into 2h chunks)
1 parsnip(s) Parsnip (peeled and cut into 2h chunks)
4 medium stalk(s) Celery (cut into 2h chunks)
1 cup Parsley, fresh (1 generous handful)
1 cup Dill, fresh (1 generous handful)


In a large pot, combine chicken, water, vinegar, onion and salt and bring to a boil. Reduce temperature to medium and keep soup cooking at a gentle boil for 1 hour with lid on and slightly uncovered.

Remove any scum that has formed on surface of soup. Add carrot, parsnip and celery and continue cooking for another hour.

Add parsley and dill and continue cooking for 30 more minutes.

Remove chicken from pot and separate meat from bones. Set aside to serve in the soup, or save for a later time.


Be sure to remove any metal/plastic tags from chicken before cooking.

The purpose of the vinegar is to draw calcium and other minerals out of the bones, making an even more nutritious soup.

For best results, allow for 2.5 hours of cooking time.

Nutrition Facts

Per Portion

Calories 82
Calories from fat 25.8
Calories from saturated fat 5.1
Total Fat 2.9 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 9.5 g
Cholesterol 38 mg
Sodium 870 mg
Potassium 441 mg
Total Carbohydrate 4.5 g
Dietary Fiber 1.4 g
Sugars 1.9 g
Protein 10.3 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 1.0

Energy sources