Try this Chicken Soup recipe, or contribute your own.
Suggest a better descriptionSource: Peter Tamoney
12 quart soup pot. Add chicken, onion, celery, S&P. Cook at simmer for 1 hour.
Skim fat/grease off top. Remove chicken and discard fat, bones and skin. Cut chicken into bite size pieces and place back into the pot.
Add carrots, cook for 5 minutes.
Add frozen vegetables, bring to a boil.
Add noodles & bring to a boil, then turn off flame and cover with lid. Let it sit for 30 minutes.
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Serving Size: 1 Serving (668g) | ||
Recipe Makes: Servings | ||
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Calories: 245 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 358.3mg | 12 % | |
Potassium 1384.2mg | 36 % | |
Total Carbohydrate 57.5g | 17 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 40.8g | ||
Protein 5.3g | 8 % | |
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: 245
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