Directions:
- Put the water and the chicken in a large pot and bring the water to a boil. Skim off the muck.
- Add vegetables except zucchini, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
- Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Refrigerate. Remove the fat from the soup.
- Just before serving, reheat the soup. Bring to a boil. Cut the zucchini into thin strips and add to the soup.
- Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.39 Kcal (1178 kJ) | ||
| Calories from fat | 141.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.72g | 24% | |
|---|---|---|---|
| Cholesterol | 94.14mg | 31% | |
| Sodium | 844.43mg | 35% | |
| Potassium | 610.89mg | 13% | |
| Total Carbs | 13.58g | 5% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 20.54g | 41% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.4mg | 8% | |
| Calcium | 104.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 44.26 Kcal (185 kJ) | ||
| Calories from fat | 22.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 24% | |
|---|---|---|---|
| Cholesterol | 14.81mg | 31% | |
| Sodium | 132.83mg | 35% | |
| Potassium | 96.09mg | 13% | |
| Total Carbs | 2.14g | 5% | |
| Sugars | 0.93g | 24% | |
| Dietary Fiber | 0.55g | 14% | |
| Protein | 3.23g | 41% | |
| Vitamin C | 3.9mg | 41% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.2mg | 8% | |
| Calcium | 16.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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