Home made chicken soup

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filed under Soups

Serving size: 1-1/2 cups
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 69 (3% DV)
Fat: 1g (2% DV)
Carbohydrates: 5g (2% DV)
Protein: 10g (20% DV)
Description: This is the chicken soup I make most Friday nights.
Tags: soup, kosher, chicken. left overs, shabbat
Ingredients:  Makes 6 servings (9 cups)

Tip: For nutritional information on all the ingredients in Home made chicken soup just click on each ingredient name. Then adjust the serving size for any Home made chicken soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Make chicken stock by boiling a chicken carcass with onion, celery and carrots for several hours. You may have to add a bouillon cube for extra flavor.
Remove the bones and vegetables
Defat the stock (I use a gravy separator)
If there is any usable meat left on the bones, add it to the soup, otherwise add 2 cups shredded chicken breast.
Add more sliced vegetables - I like celery, onion and carrots but you can go wild and use whatever you like.
Heat until the vegetables are as soft as you wish.
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