Directions:
- Put water into large soup pot and add all ingredients. Slowly bring to boil over medium heat, then immediately reduce heat and simmer for 3 hours. Use a spoon to frequently skim the soup. Remove from heat and cool. Skim fat from surface and strain the soup. Wash soup pot and return stock to pot.
- Throw away the bay leaf and parsley. Mash the carrots, celery and garlic. Stir them into the soup. Remove the skin and bones from the chicken, chop the meat and add to the soup Heat and season to taste with additional salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.52 Kcal (1874 kJ) | ||
| Calories from fat | 275.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.63g | 47% | |
|---|---|---|---|
| Cholesterol | 183.67mg | 61% | |
| Sodium | 635mg | 26% | |
| Potassium | 480.68mg | 10% | |
| Total Carbs | 2.9g | 1% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 37.16g | 74% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 74.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.07 Kcal (302 kJ) | ||
| Calories from fat | 44.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 47% | |
|---|---|---|---|
| Cholesterol | 29.58mg | 61% | |
| Sodium | 102.25mg | 26% | |
| Potassium | 77.41mg | 10% | |
| Total Carbs | 0.47g | 1% | |
| Sugars | 0.21g | 5% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 5.98g | 74% | |
| Vitamin C | 1.4mg | 15% | |
| Iron | 0.3mg | 12% | |
| Calcium | 12mg | 7% | |
* 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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