Directions:
- 1. Place broth, water, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot.
- 2. Bring to a boil then simmer at least 2 hours.
- 3. Using a cheese cloth strainer. pour soup over and into another pot.
- 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
- 5. Add the remaining 4 carrots and stalk of celery to the soup.
- 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
- 7. Put cooked noodles into the pot and serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.6 Kcal (1422 kJ) | ||
| Calories from fat | 25.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 4% | |
|---|---|---|---|
| Cholesterol | 41.11mg | 14% | |
| Sodium | 4357.2mg | 182% | |
| Potassium | 1458.15mg | 31% | |
| Total Carbs | 60.98g | 20% | |
| Sugars | 12.64g | 51% | |
| Dietary Fiber | 9.43g | 38% | |
| Protein | 10.17g | 20% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 1.5mg | 8% | |
| Calcium | 160.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 29.45 Kcal (123 kJ) | ||
| Calories from fat | 2.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 4% | |
|---|---|---|---|
| Cholesterol | 3.57mg | 14% | |
| Sodium | 377.88mg | 182% | |
| Potassium | 126.46mg | 31% | |
| Total Carbs | 5.29g | 20% | |
| Sugars | 1.1g | 51% | |
| Dietary Fiber | 0.82g | 38% | |
| Protein | 0.88g | 20% | |
| Vitamin C | 5.7mg | 110% | |
| Vitamin A | 0.2mg | 61% | |
| Iron | 0.1mg | 8% | |
| Calcium | 13.9mg | 16% | |
* 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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