Directions:
- In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises.
- Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.
- Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months. Yield: about 2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.04 Kcal (1646 kJ) | ||
| Calories from fat | 109.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 19% | |
|---|---|---|---|
| Cholesterol | 792.11mg | 264% | |
| Sodium | 646.29mg | 27% | |
| Potassium | 796.8mg | 17% | |
| Total Carbs | 10.17g | 3% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 54.95g | 110% | |
| Vitamin C | 51.4mg | 86% | |
| Vitamin A | 9.2mg | 306% | |
| Iron | 18.4mg | 102% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 52.63 Kcal (220 kJ) | ||
| Calories from fat | 14.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 19% | |
|---|---|---|---|
| Cholesterol | 106.07mg | 264% | |
| Sodium | 86.54mg | 27% | |
| Potassium | 106.7mg | 17% | |
| Total Carbs | 1.36g | 3% | |
| Sugars | 0.24g | 7% | |
| Dietary Fiber | 0.16g | 5% | |
| Protein | 7.36g | 110% | |
| Vitamin C | 6.9mg | 86% | |
| Vitamin A | 1.2mg | 306% | |
| Iron | 2.5mg | 102% | |
| Calcium | 11.9mg | 9% | |
* 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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