PUT ALL ABOVE IN A 16-20 QT STOCKPOT. ADD 7 QTS WATER AND BOIL. FOR 4 HOURS, SIMMER UNCOVERED. STRAIN AND KEEP THE LIQUID. CHILL OVERNIGHT. REMOVE FAT ON TOP. USE OR FREEZE UP TO 3 MONTHS.
PUT CHICKEN ON A BAKING PAN AND RUB WITH EVOO AND SEASON WITH SALT AND PEPPER. ROAST IN A 350 DEGREE OVEN FOR 35-40 MINUTES UNTIL COOKED. SHRED MEAT.
SIMMER THE CHICKEN STOCK IN A SOUP POT AND ADD CELERY, CARROTS AND NOODLES FOR ABOUT 10 MINUTES UNTIL NOODLES ARE AL DENTE. ADD CHICKEN AND PARSLEY AND HEAT UP. SEASON WITH SALT AND PEPPER.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (602g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (21%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 74.9mg||23 %|
|Sodium 228.7mg||8 %|
|Potassium 1754.7mg||46 %|
|Total Carbohydrate 100g||29 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 82.1g|
|Protein 22.5g||32 %|
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: 607
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.