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Ingredients
US|METRIC
12 SERVINGS
- 3 1/2 lb. chicken (cut into parts—breast, thighs, backs, wings and neck, if available)
- 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
- 5 rib celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup, including celery tops for the stock)
- 1 onion (quartered, for stock, peel on is okay)
- 3 cloves garlic (peel on, cut in half)
- 3 sprigs fresh thyme (or a teaspoon of dried)
- 1 bunch parsley
- 5 whole peppercorns
- salt
- 8 oz. egg noodles (depending on how noodle-y you want your soup)
- freshly ground black pepper
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol100mg33% |
Sodium190mg8% |
Potassium510mg15% |
Protein30g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A100% |
Vitamin C15% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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