The Story of My Life Chicken Soup

Gluten Free
Dairy Free
Very Healthy
Health score
70%
The Story of My Life Chicken Soup
120 min.
10
355kcal

Suggestions


Welcome to a culinary journey of comfort and warmth with "The Story of My Life Chicken Soup." This delightful recipe is not just any ordinary soup; it's a nostalgic embrace that brings together the freshness of vibrant vegetables and the heartiness of tender chicken. Perfect for lunch, dinner, or any gathering, this gluten-free and dairy-free concoction is designed with your health in mind, boasting a remarkable health score of 70.

Imagine the uplifting aroma of simmering chayote or butternut squash mingling with sweet corn and a kick of serrano pepper, crafting a fragrant broth that soothes the soul. With each spoonful, you'll relish the combination of earthy dill and bright cilantro, complemented by a splash of lime that adds a refreshing zest. This is not just a dish; it's an experience filled with deep, rich flavors and wholesome ingredients.

Ready in just two hours and yielding a generous ten servings, it's an ideal crowd-pleaser that nourishes both body and spirit. Whether you're indulging after a long day or entertaining friends, this chicken soup is sure to leave an indelible mark on your dining table. So, grab your favorite stockpot and prepare to create a story worth sharing—one bowl at a time.

Ingredients

  • cups butternut squash diced finely
  • cup carrots diced finely
  • cup celery diced finely
  • 0.5 cup dill sprigs fresh loosely packed
  •  bay leaf dried
  • medium ears corn fresh cut into 1/2-inch rounds, or 1 cup corn kernels
  • 0.3 cup cilantro leaves fresh chopped
  •  limes cut into wedges
  • quarts chicken stock see low-sodium
  • 10 servings salt and pepper black freshly ground to taste
  •  serrano chiles thinly sliced
  • pounds chicken pieces bone-in skinless
  • cups sweet potatoes and into diced peeled
  • cups onion yellow minced

Equipment

  • pot

Directions

  1. Place first 6 ingredients in a large stockpot. (Chicken should be covered by 1 inch of liquid.) Bring to a boil over high heat. Reduce heat, and simmer 1 hour or until chicken is cooked through.
  2. Transfer chicken to a plate, and set aside.
  3. Add squash and next 4 ingredients to pot. Simmer 20 minutes or until vegetables are cooked al dente.
  4. Shred chicken, and add to vegetables in pot. Simmer 5 minutes or until chicken is heated through.
  5. Remove bay leaf, and discard. Stir in cilantro; season with salt and pepper.
  6. Garnish each serving with lime wedges.

Nutrition Facts

Calories355kcal
Protein53.64%
Fat20.7%
Carbs25.66%

Properties

Glycemic Index
27.48
Glycemic Load
4.11
Inflammation Score
-10
Nutrition Score
27.570869362873%

Flavonoids

Hesperetin
5.76mg
Naringenin
0.46mg
Apigenin
0.29mg
Luteolin
0.16mg
Isorhamnetin
2.63mg
Kaempferol
0.58mg
Myricetin
0.04mg
Quercetin
8.22mg

Nutrients percent of daily need

Calories:354.56kcal
17.73%
Fat:8.32g
12.8%
Saturated Fat:2.22g
13.85%
Carbohydrates:23.2g
7.73%
Net Carbohydrates:19.88g
7.23%
Sugar:5.85g
6.5%
Cholesterol:127.01mg
42.34%
Sodium:292.24mg
12.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.49g
96.98%
Vitamin A:9288.85IU
185.78%
Vitamin B3:21.25mg
106.27%
Vitamin B6:1.01mg
50.67%
Phosphorus:488.09mg
48.81%
Selenium:29.19µg
41.69%
Potassium:1134.56mg
32.42%
Vitamin C:21.79mg
26.42%
Vitamin B2:0.44mg
25.71%
Vitamin B5:2.53mg
25.33%
Zinc:3.53mg
23.52%
Magnesium:81.23mg
20.31%
Copper:0.4mg
19.88%
Iron:3.26mg
18.12%
Vitamin B12:1.05µg
17.5%
Vitamin B1:0.24mg
16.28%
Manganese:0.31mg
15.5%
Fiber:3.32g
13.26%
Folate:48.92µg
12.23%
Vitamin K:10.45µg
9.95%
Calcium:84.54mg
8.45%
Vitamin E:1.03mg
6.87%
Vitamin D:0.18µg
1.21%
Source:My Recipes