Use an 8 qt soup pot with strainer insert. Place chopped celery and carrots on bottom of pan, insert strainer into pot, place all other Ingredients into strainer and cook on a medium fire until it comes to a hard boil, reduce heat to low and cook for 2 hours.
After two hours turn off heat and let set for an additional hour. Then remove strainer basket. If you want to add chicken to soup remove breast from chicken and dice, then put back into stock pot. Cook noodles or barley on the side and after they are cooked add to broth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (282g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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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