Warm up any cold day with this homemade chicken soup. While still high in sodium, homemade chicken soup is generally less than store-bought soups.



Oxmoor House

Recipe Summary

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.

  • Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

  • Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.


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Nutrition Facts

204 calories; calories from fat%; fat 6.9g; saturated fat 1.9g; mono fatg; poly fatg; protein 25.4g; carbohydrates 9.1g; fiber 1g; cholesterol 82mg; ironmg; sodium 358mg; calciummg.