Directions:
- Place cut up chicken in large stock pot.
- Add carrot, celery, onion, garlic, peppercorns, bouillon cubes, salt, lemon juice, and 2 quarts cold water.
- Bring to a boil; reduce heat. Cover; simmer until chicken is tender. (About 1 hour.).
- Remove chicken to cutting board. When chicken is cool enough to handle, remove skin, bones, cut chicken into 1-2 pieces. (Turn off the soup and keep it covered while you're doing this.)
- Also, look for the 3 peppercorns and throw them away if you see them.
- Return chicken to soup pot, along with noodles. Cook for 15 minutes longer, until noodles are done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.05 Kcal (2328 kJ) | ||
| Calories from fat | 249.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.68g | 43% | |
|---|---|---|---|
| Cholesterol | 188.82mg | 63% | |
| Sodium | 662.16mg | 28% | |
| Potassium | 642.93mg | 14% | |
| Total Carbs | 32.52g | 11% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 41.08g | 82% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.97 Kcal (515 kJ) | ||
| Calories from fat | 55.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 43% | |
|---|---|---|---|
| Cholesterol | 41.76mg | 63% | |
| Sodium | 146.44mg | 28% | |
| Potassium | 142.19mg | 14% | |
| Total Carbs | 7.19g | 11% | |
| Sugars | 0.52g | 9% | |
| Dietary Fiber | 0.48g | 9% | |
| Protein | 9.08g | 82% | |
| Vitamin C | 2.2mg | 17% | |
| Iron | 0.7mg | 18% | |
| Calcium | 12mg | 5% | |
* 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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