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Ingredients2 h 40 m servings 326 cals
Original recipe yields 10 servings
- Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
- Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.
- Cook's Note:
- To make this recipe faster, use a cooked rotisserie chicken from your grocery store.
Per Serving: 326 calories; 26.8 g fat; 7.1 g carbohydrates; 12.9 g protein; 51 mg cholesterol; 333 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made this on a weeknight so I didn't have time to make my own broth. I prefer homemade but had to use store bought. With that being said, this soup was still excellent. You don't often see dil...