Soup

Chicken Soup with Dried Bean Curd, 1 cup servings is for Soup.

Chicken Soup with Dried Bean Curd, 1 cup servings takes 20 minutes to prepare.

Chicken Soup with Dried Bean Curd, 1 cup servings takes 480 minutes to cook.

Chicken Soup with Dried Bean Curd, 1 cup servings makes 20 servings.

The ingredients for Chicken Soup with Dried Bean Curd, 1 cup servings are:

1575 g Chicken dark meat, (3.5 lb Drumsticks, thighs, or both.
450 g Carrots
365g Onion (one large).
3 large stalks celery (11"-12").
3 oz Dried Bean Curd (available in Asian markets).
Add 9-10 cups water.
1 tsp Black peppercorns.
1 tsp garlic salt.
1 tsp sea salt.
(Optional add 2 tsp Granular Chicken Bullion)

Here is how you make Chicken Soup with Dried Bean Curd, 1 cup servings:

Add 9-10 cups water to 6 qt or larger slow cooker.Cut Carrots into disc's.Dice Onion and Celery and add all vegetables and chicken to cooker.Break dried Bean Curd into bite or broad noodle size pieces and add to cooker.Add Peppercorns and salt to cooker.Cook on high for 2 hours then set on low and cook for another 6 to 8 hours.Stir gently every 2 to 3 hours.After chicken is tender remove all meat from bone and remove bones.As with most chicken soup I find it is better after cooling overnight in the frig and reheating.This recipe is low sodium at 300g per serving. Most canned soup has 700g per cup. You might find you want to add a little salt substitute if you prefer a salter flavor.Serving Size:?Makes 20, one cup servings

The nutritional information for Chicken Soup with Dried Bean Curd, 1 cup servings is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 120.3

• Total Fat: 3.2 g
• Cholesterol: 60.6 mg
• Sodium: 299.9 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.3 g
• Protein: 17.4 g

The dietary needs meet for Chicken Soup with Dried Bean Curd, 1 cup servings is Low Carb