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SDSD Chicken Soup

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:


Cook Time:



10 servings


2  Tbsp.  canola oil

2  cloves  garlic, chopped

1  white onion, diced

3  carrots, peeled & diced

4  celery stalks, chopped

1  whole  chicken, giblet removed

3  sprigs  thyme

3  sprigs  rosemary

2  ctns. (32 oz. each)  low sodium chicken broth

2  russet potatoes

1/2  tsp.  salt

1/4  tsp.  black pepper


Place a large pot over medium-high heat. Add oil and saute garlic, onions, carrots, and celery until tender. Add whole chicken, herbs and broth. Bring to a low boil. If chicken is not fully submerged, add water to fill.

Allow chicken to simmer 30 minutes or until cooked through and meat begins to fall away from the bone.

Carefully remove chicken to a bowl and set aside until cool enough to handle.

Meanwhile, add potatoes, salt and pepper to broth and cook until potatoes are fork tender.

Shred meat (discarding skin and bones), return to pot and serve.
Nutritional Information
Serving size: 347g, Calories: 240, Total Fat: 10g, Saturated Fat: 2g, Sodium: 440mg, Carbohydrates: 10g, Dietary Fiber: 1g, Protein: 28g
My H-E-B Health and Wellness

Created 04/09/2014 by Katie
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