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Add a photoServings: 10
Ingredients
- 1 x Chicken [5 lb]
- 1 Tbsp. Salt
- 1 1/2 tsp White pepper
- 4 x Carrots
- 2 x Parsnips
- 1 x Parsley root
- 3 x Celery stalks with leaves
- 1 lrg Onion, cut in eighths
- 4 x Fresh parsely sprigs
- 1 x Garlic clove
Directions
- In large stockpot or possibly Dutch oven, bring chicken and 12 c. water to boil; skim off froth. Add in salt and pepper; reduce heat and simmer gently for 1 hour.
- Meanwhile, peel carrots, parsnips and parsley root; cut into large chunks along with celery. Add in to pot along with onion, parsley sprigs and garlic. simmer for 1 hour. Remove chicken; chill for another use. Strain liquid through cheesecloth-lined sieve, pressing down on vegetables to extract as much liquid as possible. Let cold to room temperature.
- cover and chill for at least 8 hrs or possibly till fat has congealed on surface. Remove fat with slotted spoon. [Can be refrigerated for up to 3 days or possibly frzn for up to 3 months.]
- Add in-Ins: Add in shredded cooked chicken Add in 4 c. cooked noodles, cooked rice, or possibly matzo balls Reserve carrots and celery from stock; slice and add in to soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 10 servings | |
| Calories 282 | |
| Calories from Fat 168 | 60% |
| Total Fat 18.67g | 23% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 808mg | 34% |
| Potassium 355mg | 10% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.8g | 1% |
| Protein 23.42g | 37% |
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