homemade chicken soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 100
Ingredients
600 fl oz Water, tap 2 cup, chopped Carrots, raw 2 cup, diced Celery, raw .5 cup Salt .25 cup Garlic 8 leg, bone and skin removed Chicken Leg 1 cup fat, chicken
use a 22quart stock pot. fill with water to about 80% full. add water and chicken legs. cook for an hour boiling. remove chicken. add half salt garlic powder and more water. debone chicken including all cartilages and knuckles. add bones back to broth along with veggies. put chicken meat in fridge. cook for another hour. add water back to the original level, add rest of salt and garlic powder. cook for another hour. taste broth. adjust seasonings to taste. chop up chicken meat and add back to soup once ready to serve. Freeze leftovers.
note. your final water level should be about 80% of the stock pot full or about 18 quarts. You can add more veggies and chicken as you desire.
Serving Size: makes 18 quarts (600 oz), 100 six (6)-oz servings
Number of Servings: 100
Recipe submitted by SparkPeople user SCARLETT19711.
note. your final water level should be about 80% of the stock pot full or about 18 quarts. You can add more veggies and chicken as you desire.
Serving Size: makes 18 quarts (600 oz), 100 six (6)-oz servings
Number of Servings: 100
Recipe submitted by SparkPeople user SCARLETT19711.
Nutritional Info Amount Per Serving
- Calories: 32.9
- Total Fat: 2.5 g
- Cholesterol: 10.1 mg
- Sodium: 582.3 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.1 g
- Protein: 2.2 g
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