Chicken Stock & Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken Stock & Soup calories by ingredient
Introduction
Homemade stock makes this a winter staple. It can be frozen and kept for lunches. Homemade stock makes this a winter staple. It can be frozen and kept for lunches.Number of Servings: 8
Ingredients
-
2 lb chicken legs (leg or thigh, not breast)
2 quart water
2 bay leaves
2 carrots, chopped into large pieces
2 celery stalks, chopped into large pieces
2 onions, chopped into large pieces, leave on skin.
2 cloves of garlic, crushed
1 tsp salt
1/2 tsp black pepper
2 cups of egg noodles
Optional (not calculated):
2 carrots sliced
2 celery stalks sliced
Directions
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.