Save in separate bags, any chicken bones or suitable vegetable scraps until you have enough to make a pot of soup.
Dump in pot and add 2 bay leaves, 2-4 tbsp apple cider vinegar or any other vegetables you have laying around (that are still fresh!)
Cover with water and bring to a simmer. Skim off any foam that may rise.
Keep at a low simmer for 3-24 hours... the longer the better.
Strain into a heat safe bowl.
Salt well, up to 1 tbsp per 4 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (22g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 16.7mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
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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: 5
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