Directions:
- Combine chicken, onion, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 20 minutes.
- Add carrots, parsnips, and celery; stir well. Place parsley on top of soup; cover and simmer an additional 3 hours.
- Remove chicken and vegetables from soup; set aside. Discard parsley. Strain broth through several layers of damp cheesecloth. Remove chicken from bones, and coarsely chop; return chicken and vegetables to strained broth. Place over medium heat, and cook until thoroughly heated.
- Ladle soup into individual serving bowls; serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1842.75 Kcal (7715 kJ) | ||
| Calories from fat | 838.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.17g | 143% | |
|---|---|---|---|
| Cholesterol | 323.93mg | 108% | |
| Sodium | 7999.92mg | 333% | |
| Potassium | 4327.29mg | 92% | |
| Total Carbs | 157.18g | 52% | |
| Sugars | 60.57g | 242% | |
| Dietary Fiber | 47.4g | 190% | |
| Protein | 14.62g | 29% | |
| Vitamin C | 130.6mg | 218% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 4.7mg | 26% | |
| Calcium | 880.8mg | 88% | |
| Amount Per 100 g | |||
| Calories | 32.3 Kcal (135 kJ) | ||
| Calories from fat | 14.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 143% | |
|---|---|---|---|
| Cholesterol | 5.68mg | 108% | |
| Sodium | 140.21mg | 333% | |
| Potassium | 75.84mg | 92% | |
| Total Carbs | 2.75g | 52% | |
| Sugars | 1.06g | 242% | |
| Dietary Fiber | 0.83g | 190% | |
| Protein | 0.26g | 29% | |
| Vitamin C | 2.3mg | 218% | |
| Vitamin A | 0.1mg | 151% | |
| Iron | 0.1mg | 26% | |
| Calcium | 15.4mg | 88% | |
* 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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