Chicken Soup: the Queen of Polish Soups
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Soup
Cuisine: Dairy-free, Gluten-free, Paleo, Polish, whole30
Servings: 10
Calories: 362kcal
- 1
chicken
whole - 1/2 lbs beef
- 2
chicken broth
Pacific brand - 1
onion
- 1 leek large
- 2 carrots
- 1 parsnip
- 1 celery root
- 1/2 green cabbage
- 2 vegetable bullion Rapunzell
- 1 tbsp basil dry
- 3 bay leaves
- 2 tbsp onion granulated
- 1 tbsp garlic granulated
- 1 tsp black pepper freshly ground
- 1 parsley chopped
- 1/2 celery
Wash the vegetables, and dice the onion, leek, carrots, parsnip, celery, celery root, and cabbage.
Add the diced vegetables, chicken, and beef to a large soup pot, and cover with cold water by 1 inch.
Add all spices (bullion, basil, bay leaves, black pepper, garlic powder, and onion powder).
Bring to a boil over high heat, then immediately reduce the heat to very low, almost simmering.
Cook uncovered, for 2 hours, until the chicken is very tender and falling off the bone.
Use tongs to transfer the chicken from the pot to a large bowl, and let it cool off.
Separate the chicken meat and skin from the bone using your fingers (you can save the bones and freeze them for the next time you want to cook a bone broth).
Cut the chicken into small chunks.
Transfer the chicken chunks back to the pot.
Wash the parsley, chop it, and add it to the pot.
Calories: 362kcal | Carbohydrates: 19g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 196mg | Potassium: 765mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2961IU | Vitamin C: 36mg | Calcium: 97mg | Iron: 3mg