Chicken Soup

10 165 339
Ingredients Minutes Calories
Prep Cook Servings
15 min 2 h 30 min 12
Chicken Soup
Health Rating


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 339
Calories from fat 206
Calories from saturated fat 59
Total Fat 22.9 g
Saturated Fat 6.5 g
Trans Fat 0
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 9.5 g
Cholesterol 113 mg
Sodium 726 mg
Potassium 451 mg
Total Carbohydrate 4.5 g
Dietary Fiber 1.2 g
Sugars 1.8 g
Protein 28.7 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 1.0

Energy sources