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Chicken Soup: the Queen of Polish Soups

Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Soup
Cuisine: Dairy-free, Gluten-free, Paleo, Polish, whole30
Servings: 10
Calories: 362kcal

Ingredients

  • 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

Instructions

  • 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. 



  • Serve immediately.



Nutrition

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