Chicken Soup with Dried Bean Curd, 1 cup servings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1575 g Chicken dark meat, (3.5 lb Drumsticks, thighs, or both.450 g Carrots365g Onion (one large).3 large stalks celery (11"-12").3 oz Dried Bean Curd (available in Asian markets).Add 9-10 cups water.1 tsp Black peppercorns.1 tsp garlic salt.1 tsp sea salt.(Optional add 2 tsp Granular Chicken Bullion)
Add 9-10 cups water to 6 qt or larger slow cooker.
Cut Carrots into disc's.
Dice Onion and Celery and add all vegetables and chicken to cooker.
Break dried Bean Curd into bite or broad noodle size pieces and add to cooker.
Add Peppercorns and salt to cooker.
Cook on high for 2 hours then set on low and cook for another 6 to 8 hours.
Stir gently every 2 to 3 hours.
After chicken is tender remove all meat from bone and remove bones.
As with most chicken soup I find it is better after cooling overnight in the frig and reheating.
This recipe is low sodium at 300g per serving. Most canned soup has 700g per cup. You might find you want to add a little salt substitute if you prefer a salter flavor.
Serving Size: Makes 20, one cup servings
Cut Carrots into disc's.
Dice Onion and Celery and add all vegetables and chicken to cooker.
Break dried Bean Curd into bite or broad noodle size pieces and add to cooker.
Add Peppercorns and salt to cooker.
Cook on high for 2 hours then set on low and cook for another 6 to 8 hours.
Stir gently every 2 to 3 hours.
After chicken is tender remove all meat from bone and remove bones.
As with most chicken soup I find it is better after cooling overnight in the frig and reheating.
This recipe is low sodium at 300g per serving. Most canned soup has 700g per cup. You might find you want to add a little salt substitute if you prefer a salter flavor.
Serving Size: Makes 20, one cup servings
Nutritional Info Amount Per Serving
- Calories: 120.3
- Total Fat: 3.2 g
- Cholesterol: 60.6 mg
- Sodium: 299.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.3 g
- Protein: 17.4 g
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