chicken vegetable soup from chicken carcass
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 129.3
- Total Fat: 2.1 g
- Cholesterol: 45.7 mg
- Sodium: 1,348.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.4 g
- Protein: 19.3 g
View full nutritional breakdown of chicken vegetable soup from chicken carcass calories by ingredient
Introduction
Chicken soup made from rendering chicken carcass, adding celery, onion, carrots and zucchini Chicken soup made from rendering chicken carcass, adding celery, onion, carrots and zucchiniNumber of Servings: 4
Ingredients
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6 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
295 grams (10.5 ounces or about 3 cups) Chicken Breast (cooked), no skin, roasted
155 grams Carrots, raw
110 grams Celery, raw
55 grams Onions, raw
175 grams Zucchini
1 tsp Salt
Tips
This recipe is to prevent wasting leftover meat on a chicken carcass. You may need some extra depending on how much meat is on the carcass is when you start.
Directions
Don't throw away that roast chicken carcass. Pull off as mush meat as possible, then in a large stew pot add 6 cups light chicken broth and add carcass. Bring to a boil, then simmer for 1/2 hour.
While carcass is simmering, chop carrots, celery, dice onions and spiral zucchini. Cut zucchini into 4 inch strips.
After 1/2 simmer, remove carcass and let cool. strip off as must meat as possible. throw away bones. Strain broth to remove any bones ans skin.
Add the broth back into the pot and add 3 cups or about 11 ounces of chicken. You may need to add some from the chicken dinner you had last night if there are left overs.
Bring to a low simmer and add the vegetables. Add salt to taste. Simmer for 1/2 hour.
Serving Size: makes 4, 12 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user KCBECKER1.
While carcass is simmering, chop carrots, celery, dice onions and spiral zucchini. Cut zucchini into 4 inch strips.
After 1/2 simmer, remove carcass and let cool. strip off as must meat as possible. throw away bones. Strain broth to remove any bones ans skin.
Add the broth back into the pot and add 3 cups or about 11 ounces of chicken. You may need to add some from the chicken dinner you had last night if there are left overs.
Bring to a low simmer and add the vegetables. Add salt to taste. Simmer for 1/2 hour.
Serving Size: makes 4, 12 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user KCBECKER1.