Jewish Grandmother'S Chicken Soup Recipe
Ingredients
| Chicken/Stewing hen | 5 Pound | |
| Onions | 2 Large, quartered | |
| Celery rib | 2 Large, quartered (Along With Leaves) | |
| Carrots | 2 Large, quartered | |
| Parsnip | 2 , quartered | |
| Parsley sprigs | 1⁄2 Cup (8 tbs) | |
| Bay leaves | 1 | |
| Salt | 1 1⁄2 Teaspoon | |
| Whole black peppercorns | 3⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 898 Calories from Fat 517
% Daily Value*
Total Fat 57 g88.1%
Saturated Fat 16.4 g81.9%
Trans Fat 0 g
Cholesterol 283.5 mg94.5%
Sodium 793 mg33%
Total Carbohydrates 20 g6.6%
Dietary Fiber 4.6 g18.5%
Sugars 7.6 g
Protein 72 g144.8%
Vitamin A 101.4% Vitamin C 47%
Calcium 10.3% Iron 24%
*Based on a 2000 Calorie diet
Directions
2. Strain soup, reserving chicken but discarding vegetables and herbs. When chicken is cool enough to handle, pull meat off bones in chunks. Refrigerate broth for at least 1 hour, then spoon off congealed fat.
3. To serve, reheat broth. Add chicken meat and simmer 2 minutes, or until heated through.
Chef
