Combine water, chicken, chicken stock base, salt, and celery in a large saucepan; simmer for 1 hour. Discard celery, remove chicken, and finely chop the meat; set aside. To the stock add remaining ingredients except the clam juice, parsley flakes, clams, and chopped chicken. Simmer for 20 minutes; then add remaining ingredients. Continue cooking for 5 minutes. Yield: 4 quarts. From
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 11 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.2mg||2 %|
|Sodium 60mg||2 %|
|Potassium 118.5mg||3 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.2g|
|Protein 3g||4 %|
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: 34
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