Removethe eck and gizzard pack fromthe cavity of the chicken. Place the chicken into a 6 qt stock pot and cover with water. Add 3 stalks celery broken in half. Cook over high heat until the water comes to boil. Reduce the heat and simmer for 1hr or until the chicken falls of the bone. Remove the chicke to cool and strai the broth. Return the liquid to stock pot. Add 3 stalk mincedcelery, minced onion, corn, garlic powder, salt and pepper. Cook over med heat for 15 min. Chop the chicken into bite size pieces and add to the broth. In a small bowl whisk together the skim milk and the flour. add to the soup to thicken. Heat through and serve
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 12 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.8mg||1 %|
|Sodium 39.5mg||1 %|
|Potassium 150.1mg||4 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 21.7g|
|Protein 1.6g||2 %|
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Calories per serving: 105
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