Directions:
- Bring water to boil in a stock pot. Add chicken pieces and simmer for 40 minutes.
- Remove chicken. Throw out the skin, Remove meat from bones and return bones to pot to make stock. (Save chicken meat for later). Simmer stock for 3 1/2 or 4 hours.
- Skim fat from top of stock and strain stock through fine sieve. Return to pot. Add the carrots, onions, celery, leek, turnip,parsnip, and garlic and simmer for 5 minutes. Add salt and noodles and simmer for 10 additional minutes.
- Cut up chicken into bite sized pieces and add all to soup. (Or use 2 or 3 cups of chopped chicken and save the rest for another recipe.) Heat through and serve with dill garnish
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.48 Kcal (1024 kJ) | ||
| Calories from fat | 141.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.69g | 24% | |
|---|---|---|---|
| Cholesterol | 94.14mg | 31% | |
| Sodium | 572.5mg | 24% | |
| Potassium | 333.16mg | 7% | |
| Total Carbs | 4.87g | 2% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 19.53g | 39% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 60.61 Kcal (254 kJ) | ||
| Calories from fat | 35.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 24% | |
|---|---|---|---|
| Cholesterol | 23.34mg | 31% | |
| Sodium | 141.94mg | 24% | |
| Potassium | 82.6mg | 7% | |
| Total Carbs | 1.21g | 2% | |
| Sugars | 0.56g | 9% | |
| Dietary Fiber | 0.33g | 5% | |
| Protein | 4.84g | 39% | |
| Vitamin C | 2.3mg | 15% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.3mg | 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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