Try this Make-Ahead- Chunky Chicken Soup with Winter V recipe, or contribute your own.
Suggest a better descriptionRemove fat from chicken; sprinkle inside and out with salt and pepper. Place in large saucepan. Add onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add thyme and sage; cover and cook over low heat for 30 minutes. Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 minutes or until vegetables are tender and chicken is coming off bones. Discard bay leaves and onions and skim off fat. Remove chicken; when cool enough to handle, remove chicken from bones. Tear chicken into large pieces, removing skin, and return to stock. [Can be prepared ahead, cooled, covered and refrigerated for up to 2 days. Remove any remaining fat from broth. Heat over low heat.] Sprinkle with parsley. 8 servings for $12.08 CDN [Mar/95] Per serving: about 250 calories, 25 g protein, 8 g fat, 19 g carbohydrate high source fibre, good source iron. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (481g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 176 | ||
Calories from Fat: 53 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 686.7mg | 24 % | |
Potassium 510.3mg | 13 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 17.4g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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