Soup

Chicken Stock and Soup is for Soup.

Chicken Stock and Soup takes 5 minutes to prepare.

Chicken Stock and Soup takes 420 minutes to cook.

Chicken Stock and Soup makes 8 servings.

The ingredients for Chicken Stock and Soup are:

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

Here is how you make Chicken Stock and Soup:

StockBring 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.SoupThe 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: 8Recipe submitted by SparkPeople user CHIIEDDY.

The nutritional information for Chicken Stock and Soup is:

• 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