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Chicken Soup

Name: Chicken Soup
Yield: 4 servings
Ingredients: the carcass of a roast chicken; two quarts of water; a tablespoon of minced onion; a teaspoon of salt; a dash of pepper; the dark meat of the chicken cut in small dice or cubes

From The home cook book, 1905

Serves 4

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

185Calories

23 gProtein

4 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein23 g

Carbohydrates4.2 g

Fiber1.6 g

Sugars0.1 g

Total Fat8.1 g

Saturated Fat2.2 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol80 mg

Sodium690 mg

Potassium320 mg

Calcium54 mg

Iron1.8 mg

Magnesium38 mg

Phosphorus193 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A33 mcg

Vitamin E0.3 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.2 mg

Folate8.9 mcg

Choline29 mg

Caffeine0 mg

Water545 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 16. The excerpt below is the record exactly as published.

CHICKEN SOUP Take the carcass of a roast chicken, crack the bones and put them in a kettle with two quarts of water. Cover and boil gently or simmer for two hours. Tip into a colander or sieve to get out the bones. But the soup back in the kettle. It will be about a quart. Add a tablespoon of minced onion, a teaspoon of salt, a dash of pepper, and the dark meat of the chicken cut in small dice or cubes

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