Try this Chicken Soup Stock, Basic recipe, or contribute your own.
Suggest a better descriptionChicken stock or soup is used for soups and sauces that have a lighter touch that the heavier beef versions. The stock is not expensive to make nor does it take much time. The result, however, is so far superior to the canned stuff or the salty chicken bouillon cubes that you wont believe it! Boil chicken in water to cover. Add celery, carrots and onions. Add salt and pepper. Simmer for 2 hours. Strain and refrigerate. From
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Serving Size: 1 Serving (1361g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4042 | ||
Calories from Fat: 3214 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 357.1g | 476 % | |
Saturated Fat 98.9g | 495 % | |
Monounsaturated Fat 143.6g | ||
Polyunsanturated Fat 77.3g | ||
Cholesterol 1347.2mg | 415 % | |
Sodium 1025.9mg | 35 % | |
Potassium 1864.3mg | 49 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 191.5g | 274 % | |
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: 4042
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