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Healthy Recipes

Chicken Soup

2 quarts or 8 servings


  • 3 lb. chicken, washed, skinned and trimmed of any visible fat
  • 1 lb. potatoes, washed, peeled and diced
  • 1 lb. casava, washed, peeled and diced
  • 1 lb. pumpkin, washed, peeled and diced
  • 1 lb. carrots, washed, and diced
  • ½ t. ground black pepper
  • ½ t. of salt
  • Juice of 1 orange or 1 c. orange juice
  • 2½ qt. water
  • 1 large onion, diced
  • 2 oz. whole wheat noodles
  • Pinch of allspice
  • 2 T. chopped cilantro
  • 1 t. red wine vinegar
  • 3 cloves garlic, chopped
  • 1 bunch parsley, washed, dried, and chopped
  • 1 bay leaf


1. Cut chicken into pieces, place in a large mixing bowl, and wash with water and orange juice, and drain off liquid.

2. Season chicken with salt, pepper, garlic, cilantro, parsley and allspice.

3 Place in a 6 quart stock pot, and fi ll with the 2 ½ qt. water. Bring to a boil for 15 to 20 min.

4. Lower heat and add the vegetables and bay leaf. Skim the soup to remove excess fat.

5. When the vegetables are cooked (15-20 min.), add the noodles and stir occasionally.

6. Simmer for an additional 10-15 minutes until noodles are tender, and season with the vinegar, salt and pepper. You may refrigerate when cooled, overnight, and remove congealed fat before reheating and serving.

Nutritional Information – Per Serving 
Calories 362
Calories from Fat 50

Amount Per Serving

% Daily Value*



Total Fat 5.6g


Saturated Fat 1.6g
Trans Fat 0.0g


Cholesterol 131mg


Sodium 301mg


Total Carbohydrates 24.4g


Dietary Fiber 5.0g
Sugar 8.6g


Protein 51.9g
Vitamin A 368%
Vitamin C 57%
Calcium 7%
Iron 16%


* Based on a 2000 Calorie Diet

Source: Woodhull Hospital / North Brooklyn Health Network


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