Chicken Noodle/Matzo Ball Soup
by cookw0e2h9
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INGREDIENTS
INSTRUCTIONS
1. Wash chicken in bowl filled with cold salt water. Rinse.
2. Put chicken in large soup pot and fill pot with water just to cover the chicken.
3. Bring to a slow boil. Dirt and oil from the chicken will create a foam at the top. Skim off the foam. This will take about 6 minutes to do while soup is gently boiling because more foam will appear. Discard the foam.
4. Add the onion, carrots, and celery and 3 teaspoons of salt and about 1 teaspoon of pepper (peppercorns are good).
5. Simmer for about 1-1.5 hours.
6. Cool on top of stove. Put in fridge overnight. Note: You can eat it right away, but it will taste better the next day.
7. Barely warm the soup then strain it into a big bowl so you have just broth - no bones!
8. Put pieces of chicken, carrots and celery in a separate bowl.
9. Cook noodles in salted water.
10. Eat soup with chicken, vegetables, noodles. Note: For matzo balls - buy matzo meal and follow directions on the box.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (401g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 425 | ||
| Calories from Fat: 238 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.4g | 35 % | |
| Saturated Fat 7.6g | 38 % | |
| Monounsaturated Fat 11.2g | ||
| Polyunsanturated Fat 5.9g | ||
| Cholesterol 143.6mg | 44 % | |
| Sodium 230.5mg | 8 % | |
| Potassium 803.8mg | 21 % | |
| Total Carbohydrate 14g | 4 % | |
| Dietary Fiber 3.9g | 15 % | |
| Sugars, other 10.1g | ||
| Protein 31.6g | 45 % | |
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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. |
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Calories per serving: 425
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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