Photo: Cala
Estimated Nutrition (whole recipe, rough)
191
Calories
32g
Protein
4g
Fat
6g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole chicken (without gizzards) or 3 pounds (1.3 kg ) chicken parts
- 1 large whole carrot , washed
- 4 sprigs of parsley
Directions
1
Place ingredients in a large stock pot and cover with water. Bring to a boil , then simmer for 4 hours or until chicken is falling off the bone.
2
Strain broth into another pot and let cool.
3
Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
4
If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).
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Recipe sourced from
wikibooks