Directions:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired.
- Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender.
- Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.94 Kcal (963 kJ) | ||
| Calories from fat | 61.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 397.27mg | 132% | |
| Sodium | 834.65mg | 35% | |
| Potassium | 482.24mg | 10% | |
| Total Carbs | 12.99g | 4% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 26.32g | 53% | |
| Vitamin C | 29.5mg | 49% | |
| Vitamin A | 5.8mg | 194% | |
| Iron | 8.6mg | 48% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.39 Kcal (211 kJ) | ||
| Calories from fat | 13.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 10% | |
|---|---|---|---|
| Cholesterol | 87.06mg | 132% | |
| Sodium | 182.9mg | 35% | |
| Potassium | 105.68mg | 10% | |
| Total Carbs | 2.85g | 4% | |
| Sugars | 0.57g | 10% | |
| Dietary Fiber | 0.44g | 8% | |
| Protein | 5.77g | 53% | |
| Vitamin C | 6.5mg | 49% | |
| Vitamin A | 1.3mg | 194% | |
| Iron | 1.9mg | 48% | |
| Calcium | 12.1mg | 6% | |
* 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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