Chicken Soup- Valerie's Recipie
Make stock from 2 whole chickens, 1 bag carrots (sliced in half),1 bag of celery (leafy stalks only, cut in half), 6 onions (halved), 6 bay leaves, salt & pepper. Add water to cover chicken and simmer for 4-6 hours.
CALORIES: 120.1 |
FAT: 3.6g |
PROTEIN: 14.8g |
CARBS: 6g |