Directions:
- Fill a large pot with 4 quarts water; place over high heat and bring to a boil.
- Add chicken, return to a boil, skimming off any foam that has accumulated at the top.
- Reduce heat to low and continue cooking, uncovered, for 2 hours.
- Add celery, carrots, onion, parsnip, dill, and parsley.
- Continue cooking slowly, uncovered, for 1 hour.
- Set a strainer over a large bowl and strain soup; discard solids.
- Season with salt and pepper. Refrigerate, covered, overnight.
- Remove the layer of fat that has formed on top of the soup overnight and discard.
- Place soup in a large saucepan and bring to a boil.
- Just before serving, add escarole and cook until just tender, about 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.16 Kcal (876 kJ) | ||
| Calories from fat | 61.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 145.14mg | 48% | |
| Sodium | 359.23mg | 15% | |
| Potassium | 526.2mg | 11% | |
| Total Carbs | 3.46g | 1% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 31.09g | 62% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 85.29 Kcal (357 kJ) | ||
| Calories from fat | 25.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 10% | |
|---|---|---|---|
| Cholesterol | 59.19mg | 48% | |
| Sodium | 146.49mg | 15% | |
| Potassium | 214.58mg | 11% | |
| Total Carbs | 1.41g | 1% | |
| Sugars | 0.6g | 6% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 12.68g | 62% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.7mg | 9% | |
| Calcium | 14.5mg | 4% | |
* 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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