What to do with leftover roast chicken?? To make this soup even better try boiling the carcass of the chicken for an hour to make a broth.
Add all ingredients to a large pot simmer for 1 hour until barley tender, remove bay leaf. Or slow cooker for 8 hours. Season to taste, extra boullin to taste (try adding red pepper flakes for some heat). Freezes well for leftovers.
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Serving Size: 1 Serving (1659g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 857 | ||
Calories from Fat: 99 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 61.7mg | 19 % | |
Sodium 41296.1mg | 1424 % | |
Potassium 3304.4mg | 87 % | |
Total Carbohydrate 135.4g | 40 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 113.7g | ||
Protein 60g | 86 % | |
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: 857
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