Good broth is the key to great chicken soup. Use this right away or freeze it to have on hand.
- Portion size 2 servings
- Credits : Canadian Living Magazine: March 2008
Ingredients
Method
In large stockpot or slow cooker, combine hen, carrots, onions, celery, mushrooms, garlic, parsley, salt, peppercorns and bay leaves; pour in water. Cover and cook over low heat on stove top for 4 hours or on low in slow cooker for 8 to 10 hours.Discard hen. Strain broth through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)
Nutritional facts 250 mL : about
- Sodium 175 mg
- Protein 5 g
- Calories 39.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
