Place the chicken in a large pan with the water. Bring to the boil, then simmer for about 1 hour or until the chicken is tender.
Skim the surface, then remove the chicken pieces with a slotted spoon and keep warm.
Reheat the stock in the pan. Add all the remaining ingredients, except the chicken and deep-fried onions. Simmer for 10-15 minutes, then strain and return the chicken to
the soup. Reheat the soup and serve garnished with the deep-fried onions.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 54.8mg||1 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.2g|
|Protein 0.4g||1 %|
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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: 14
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