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Chicken Booyah
Course
Dinner, Soup
Keyword
Dinner, Soup
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
50
minutes
minutes
Servings
6
Calories
314
kcal
Ingredients
1
whole
chicken cut up or 4 to 6 bone-in chicken breasts
3
tablespoons
chicken soup base
10 to 12
cups
cold water
4
cups
carrots
diced
4
cups
onions
diced
4
cups
celery
diced
4 to 6
cups
potatoes, peeled and diced
optional
4
cups
cabbage
shredded
2
bags (16 ounces each)
frozen mixed vegetables (corn, green beans, carrots, peas)
1
can (28 ounces)
diced tomatoes
1
tablespoon
Lawry’s Seasoning Salt
1
large (46 ounces)
V-8 or regular tomato juice
4 to 8
cups
extra chicken stock
optional
Juice from half a lemon
A few dashes soy sauce or salt and pepper
optional
Instructions
Place chicken in a large soup kettle.
Add chicken soup base.
Add cold water to cover chicken. Bring to a boil.
Turn down and simmer for about 1 hour.
Skim the top. Remove chicken. Let cool a bit then then de-bone and shred.
Add the diced carrots, onions, and celery and potatoes to the soup kettle.
Simmer about 20 minutes.
Next add cabbage, canned tomatoes, mixed vegetables, Lawry’s seasoning salt, tomato juice, and shredded chicken.
Simmer another 30 minutes.
If soup gets too thick add additional chicken stock.
Stir in fresh lemon juice at the end.
If the broth needs more flavor add a few dashes of soy sauce or a little salt and pepper.
Notes
During cooking, it will be necessary to add water to keep meats and vegetables covered. Make it as thick or as thin as you like it with water.
Nutrition
Calories:
314
kcal
|
Carbohydrates:
62
g
|
Protein:
13
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
1596
mg
|
Potassium:
1431
mg
|
Fiber:
12
g
|
Sugar:
11
g
|
Vitamin A:
6550
IU
|
Vitamin C:
68
mg
|
Calcium:
136
mg
|
Iron:
3
mg