Prep: 10 min. Cook: 2-1/2 hours + chilling
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.
Nutrition Facts: 1 serving (1 cup) equals 245 calories, 14 g fat (4 g saturated fat), 61 mg cholesterol, 80 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.
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|Serving Size: 1 cup (562g)|
|Recipe Makes: 6 cups|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 28.2mg||1 %|
|Potassium 120.3mg||3 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.3g|
|Protein 0.6g||1 %|
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Calories per serving: 24
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