Directions:
- Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.84 Kcal (280 kJ) | ||
| Calories from fat | 32.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 6% | |
|---|---|---|---|
| Sodium | 113.87mg | 5% | |
| Potassium | 355.66mg | 8% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 7.44g | 15% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 17.51 Kcal (73 kJ) | ||
| Calories from fat | 8.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 6% | |
|---|---|---|---|
| Sodium | 29.83mg | 5% | |
| Potassium | 93.17mg | 8% | |
| Total Carbs | 1.5g | 2% | |
| Sugars | 0.24g | 4% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 1.95g | 15% | |
| Vitamin C | 0.4mg | 3% | |
| Calcium | 5.5mg | 2% | |
* 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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