Guanabána Chicken Soup

Guanabána Chicken Soup
Staff Writer
 Guanabána Chicken Soup

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Guanabána Chicken Soup

Move over, chicken noodle, and make room for guanabána chicken soup.

Click here to see The Amazing G-Fruit and Ways to Use It.

1
Servings
181
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  chicken with the bones
  • 2-3  carrots
  • celery stalks
  • onion
  • guanabána
  • Salt
  • Pepper
  • Parsley
  • Garlic

Directions

Cut up chicken with the bones. Chop up carrots, celery stalks, and onion, and throw all ingredients into a large pot and cover with water. Heat pot until it begins to boil and the chicken meat falls off the bones. Cut up the guanabána into pieces, and add to the boiling mixture. Let the mixture simmer on low heat for another five minutes. Strain the broth, and pick the meat off the bones. Season to taste with salt, pepper, parsley, and garlic. Serve with croutons.

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
27mg
9%
Carbohydrate, by difference
24g
18%
Protein
9g
20%
Calcium, Ca
63mg
6%
Fiber, total dietary
6g
24%
Iron, Fe
1mg
6%
Sodium, Na
1214mg
81%
Water
852g
32%

Chicken Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Chicken Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Chicken Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.