Directions:
- Fill 16 quart stockpot half full of water.
- Add chickens, leftover celery and carrot, and onion slices.
- Boil until chickens are just about falling apart.
- Remove chickens and allow to cool completely.
- Strain broth and refrigerate overnight or until the fat floats.
- Skim off most of the fat and put the broth back into the 16 quart pot.
- Pick meat off the chickens and cut into small pieces, set aside.
- Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft.
- Add chicken and simmer for an additional half hour or so.
- Add frozen corn and boullion and simmer until desired consistency is reached.
- Serve hot or allow to cool, pack into containers, and freeze.
- The longer this is allowed to sit, the better it is!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2841.52 Kcal (11897 kJ) | ||
| Calories from fat | 814.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.49g | 139% | |
|---|---|---|---|
| Cholesterol | 471.35mg | 157% | |
| Sodium | 2826.26mg | 118% | |
| Potassium | 6002.41mg | 128% | |
| Total Carbs | 379.82g | 127% | |
| Sugars | 39.71g | 159% | |
| Dietary Fiber | 46.14g | 185% | |
| Protein | 145.76g | 292% | |
| Vitamin C | 88.2mg | 147% | |
| Vitamin A | 5.8mg | 194% | |
| Iron | 10.9mg | 61% | |
| Calcium | 332.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 111.33 Kcal (466 kJ) | ||
| Calories from fat | 31.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 139% | |
|---|---|---|---|
| Cholesterol | 18.47mg | 157% | |
| Sodium | 110.73mg | 118% | |
| Potassium | 235.17mg | 128% | |
| Total Carbs | 14.88g | 127% | |
| Sugars | 1.56g | 159% | |
| Dietary Fiber | 1.81g | 185% | |
| Protein | 5.71g | 292% | |
| Vitamin C | 3.5mg | 147% | |
| Vitamin A | 0.2mg | 194% | |
| Iron | 0.4mg | 61% | |
| Calcium | 13mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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