You can use any type of chicken pieces to make this chicken soup stock.
- Chicken pieces - 6 lbs
- Onions (quartered) - 2 large
- Celery stalks (cut to 2 inch chunks) - 3 stalks
- Carrots (cut to 2 inch chunks) - 3 carrots
- Garlic cloves (crushed) - 2
- Water - 16 cups
- Black peppercorn - 1/2 tsp
- Parsley sprigs - 10
- Thyme sprigs - 8
- Bay leaves - 3
Healthy chicken soup stock cooking instructions:
- Place all the ingredients in to a stockpot
- Bring to a boil and then reduce heat
- Let the chicken soup stock simmer for 3 hours uncovered
- Strain the soup stock through a fine sieve
- Let the soup stock chill overnight, then scoop off the solid fat from the top
- Yields 10 cups
Nutrition Information:
- Calories - 28
- Fat - 0.8g
- Protein 4.5g
- Carbs - 0.5g
>>
Click here for Quick and Easy Chinese Vegetarian Cook
book! |
