Chicken Stock & Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lb chicken legs (leg or thigh, not breast)2 quart water2 bay leaves2 carrots, chopped into large pieces2 celery stalks, chopped into large pieces2 onions, chopped into large pieces, leave on skin.2 cloves of garlic, crushed1 tsp salt1/2 tsp black pepper2 cups of egg noodlesOptional (not calculated):2 carrots sliced2 celery stalks sliced
Stock
Bring all ingredients except the egg noodles to a boil. Leave boil for at least 6 hours. For more flavor, allow boil for 11 - 12 hours.
You will likely need to add water (~ 2 cups) at 3 hour intervals.
Skim all ingredients out off the stock. Put chicken aside and discard the rest.
Soup
The chicken should fall right off the bone. Remove the bones. Add about half the meat back into the stock and add the noodles and about 4 cups of water.
Optional: Add sliced carrots and celery if desired. You may wish to add more flavor with Italian seasoning and/or basil.
Meal idea:
I usually serve the second half of the meat for dinner that evening (serves 2) with a side of lentils or brown rice.
Should you add all the meat to the soup, you will have to add 0.1875 Units of chicken leg to each serving (17.5 cal, .6 g fat, .1 g saturated fat, 11.7 mg cholesterol, 12.5 mg sodium, 33.4 mg potassium, 2.9 g protein).
You can further reduce sodium by limiting the salt in the stock.
Soup will serve 8 (1 cup servings).
Number of Servings: 8
Recipe submitted by SparkPeople user CHIIEDDY.
Bring all ingredients except the egg noodles to a boil. Leave boil for at least 6 hours. For more flavor, allow boil for 11 - 12 hours.
You will likely need to add water (~ 2 cups) at 3 hour intervals.
Skim all ingredients out off the stock. Put chicken aside and discard the rest.
Soup
The chicken should fall right off the bone. Remove the bones. Add about half the meat back into the stock and add the noodles and about 4 cups of water.
Optional: Add sliced carrots and celery if desired. You may wish to add more flavor with Italian seasoning and/or basil.
Meal idea:
I usually serve the second half of the meat for dinner that evening (serves 2) with a side of lentils or brown rice.
Should you add all the meat to the soup, you will have to add 0.1875 Units of chicken leg to each serving (17.5 cal, .6 g fat, .1 g saturated fat, 11.7 mg cholesterol, 12.5 mg sodium, 33.4 mg potassium, 2.9 g protein).
You can further reduce sodium by limiting the salt in the stock.
Soup will serve 8 (1 cup servings).
Number of Servings: 8
Recipe submitted by SparkPeople user CHIIEDDY.
Nutritional Info Amount Per Serving
- Calories: 76.0
- Total Fat: 1.1 g
- Cholesterol: 20.7 mg
- Sodium: 332.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.6 g
- Protein: 4.9 g
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