Rinse the chicken under cold running water. Place all the ingredients in a soup pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 to 1-1/2 hours, or until the chicken meat falls off the bones, stirring occasionally. Here are some variations you might want to try: Matzo Ball: Prepare homemade or packaged matzo balls and add to the soup along with fresh chopped dillweed. Egg Drop: Strain as you would for consomme, then swirl two beaten eggs into the hot soup, forming cooked egg strands. Italian: Add a 15-ounce can of garbanzo beans (chick peas) and a coarsely chopped head of escarole; heat until the escarole is tender. Consomme: Strain the soup for a clear broth, reserving the chicken for another use. (It makes great chicken salad!) Top with a little shredded carrot. Chicken Noodle: Remove the chicken from the bones, discarding the bones and skin. Return the chicken to the pot and add an 8-ounce package of medium egg noodles to the hot soup; cook over high heat until the noodles are tender. NOTES : 4 to 6 servings
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|Serving Size: 1 Serving (1211g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 205.2mg||7 %|
|Potassium 1030.1mg||27 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 23.8g|
|Protein 4.4g||6 %|
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Calories per serving: 149
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