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Chicken Soup(Constance)

 

23

Yield

8

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 each beef soup bones
*
2 each turkey carcass
*
1 pound chicken gravy
*
1 each parsnips
*
6 each carrots
1 small onions
2 sticks celery
*
1 cup noodles
2 tablespoons parsley leaves
chopped

Directions

Put the marrow bone, chicken carcasses and giblets in a large pot with 2 litres of water.

Bring to the boil, skim and reduce to a slow simmer.

Meanwhile, chop vegetables.

After the soup has been simmering for half an hour, add the vegetables and parsley stems and continue cooking for about 2 hours.

Strain the broth, reserving the carrots and giblets.

Add salt to taste.

Slice the carrots and giblets and return them to the soup.

In a separate pot of boiling water, cook the noodles and then drain them.

divide the noodles between 8 soup plates and ladle the soup over it.

Sprinkle with chopped parsley and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 5010% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 33mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 155% Vitamin C 7%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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