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Chicken Soup

Chicken Soup Recipe

  • 2 chickens (3½ to 4 pounds each) with giblets (no liver), quartered
  • 2 pounds carrots (yes, 2 pounds, not 2 carrots)
  • 2 large onions, cut in half
  • 5 large ribs celery with leaves, cut in hall
  • 2 large parsnips
  • 1 small sweet potato (6 ounces), cut in half
  • 1 turnip (6 ounces), cut in half
  • 1 rutabaga (6 ounces), cut in half
  • 1 small celery root, cut in half (optional)
  • ½ large green bell pepper, stemmed and seeded
  • ½ large yellow pepper, stemmed, and seeded
  • 2 large bunches dill, coarsely chopped (about ¼ cups)
  • ½ bunch curly-leaf parsley (about ¼ cup)
  • 3 cloves garlic
  • Kosher (coarse) salt and freshly ground block pepper to taste
  • Chopped dill for serving (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 22kcal (1%)
Total Fat 0g (1%)
Saturated Fat 0g (1%)
Cholesterol 2mg (1%)
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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