Directions:
- Cover chicken with 3 quarts of water. Add thyme and oregano. Bring to boiling. Simmer covered 1 hour. Remove chicken from the broth. cool. Remove meat from the bones, dice. Strain broth, skim off fat. Return to kettle. add the chicken, celery,onion,carrots, 1 tablespoon salt. and 1/4 teaspoon pepper. Bring to a boil. reduce heat and cook covered 10 minutes. Stir occasionally.
- Pour hot soup into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure cooker at 10 pounds, 75 minutes pints or 90 minutes for quarts.
- BEFORE SERVING:.
- For each pint add 1 cup of water. boil uncovered at least 10 minutes. BEFORE SERVING:.
- Add 1/2 cup cook noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 771.98 Kcal (3232 kJ) | ||
| Calories from fat | 476.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.92g | 81% | |
|---|---|---|---|
| Cholesterol | 113.75mg | 38% | |
| Sodium | 1428.78mg | 60% | |
| Potassium | 789.02mg | 17% | |
| Total Carbs | 37.24g | 12% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 40.1g | 80% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.8mg | 15% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 252.69 Kcal (1058 kJ) | ||
| Calories from fat | 155.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 81% | |
|---|---|---|---|
| Cholesterol | 37.23mg | 38% | |
| Sodium | 467.69mg | 60% | |
| Potassium | 258.27mg | 17% | |
| Total Carbs | 12.19g | 12% | |
| Sugars | 0.46g | 6% | |
| Dietary Fiber | 0.32g | 4% | |
| Protein | 13.13g | 80% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.9mg | 15% | |
| Calcium | 21.5mg | 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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