Iris’ Chicken Soup

Nutritional Analysis
  • Good Points
  • Low in sugar
  • Very high in niacin/li>
  • High in phosphorus
  • Very high in selenium/li>
  • Very high in vitamin A
  • High in vitamin B6
  • Bad Points
  • High in cholesterol
Nutrition Facts
  • Serving Size: 1938g
  • Amount Per Serving
    • Calories 2653 Calories from Fat 465
    •  % Daily Value*
    • Total Fat  51.7g79%
    • Saturated Fat  14.5g72%
    • Trans Fat  0.0g
    • Cholesterol  1310mg437%
    • Sodium  2279mg95%
    • Potassium  3905mg112%
    • Total Carbohydrates   19.9g7%
    • Dietary Fiber  5.5g22%
    • Sugars   9.7g
    • Protein 494.9g
    • Vitamin A 623%  Vitamin C 21%
    • Calcium 30% Iron 88%
    • Nutrition Grade C 

* Based on a 2000 calorie diet.


  • 1 Ea. 3-1/2 – 4# organic chicken – wash inside and outside with cold water.(Leave the skin on, it adds flavor to the soup.)
  • 3 Ea. Carrots – organic, scrubbed, ends cut off, and cut into 2” pieces. (Note: I never peel the carrots because it removes nutrients. Just scrub with a nylon mesh or a scrubby sponge.)
  • 3 Ea. Ribs of Celery – organic, washed and cut into 2” pieces. (Note: I always use the leaves off the tops of the celery. They are very rich in flavor.)
  • 2 packages Miracle Noodles
  • 2 Ea. Bay leaves – organic – at least 2” long. If the leaves are smaller, then add more. (You will not taste the bay leaves but they add so much to the overall flavor of the soup.)
  • 1/2 tsp. Premier Research Labs – Premier Pink Salt, rich in trace minerals. (This can be purchased from the internet. Amazon’s price is $16.95 and there are much better prices, i.e. $12.95, out there for this product.) Do not use Morton’s salt or other commercial salt.
  • ¼ tsp. Organic White Pepper


    1. In a large pot, add 10 cups of filtered cold water. (My pot is 8 quarts and it perfectly fits this amount of water, a 3.5-4.0 pound chicken and the vegetables.)
    2. Place all of the following ingredients into the water and bring to a boil.
    3. When boiling is reached, turn down to a very slow simmer.
    4. Cover the pot with the lid slightly ajar, and cook for 2-1/2 hours from the time of boiling.

Note from Iris:

  1. "I hope you will have success with this recipe. Note that the rich flavor of the broth will be dictated by the proportion of water to the size of the chicken.
  2. If you have a smaller than 3-1/2# chicken, reduce the amount of water by 2 cups per ½ pound of chicken.
  3. Store any leftover broth in a jar. When it is thoroughly chilled, if it has jelled you know you have made a very excellent batch of soup.
  4. Also note with an organic chicken the layer of fat that forms at the very top of the liquid in the jar is quite small.
  5. You can skim it off or use it in the soup when it is reheated. Enjoy!"
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