Chicken Soup

1

 

whole chicken (or equivalent amount in chicken parts)

4

quarts

water

2

tsp

sea salt

1

 

onion

3

Tbs

vinegar

   

Bring to boil and simmer for 2-3 hours until chicken falls off bones. De-bone chicken and skim fat off the top of the broth. (The easiest way to do this is to let harden in refrigerator overnight) Add chicken back to broth.

   

Add:

1

cup

uncooked brown rice

1

 

minced onion

3

 

stalks celery

   

2-4 cups vegetables fresh or frozen (not strong tasting ones like broccoli or cauliflower)

   

Sea salt and pepper

   

Basil

   

Thyme

Simmer until rice is cooked and flavors are blended.

Servings: 8

Nutrition Facts

Serving size: 1/8 of a recipe (33.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

593.28

Calories From Fat (43%)

252.92

% Daily Value

Total Fat 28.26g

43%

Saturated Fat 7.92g

40%

Cholesterol 121.91mg

41%

Sodium 832.1mg

35%

Potassium 964.19mg

28%

Total Carbohydrates 49.32g

16%

Fiber 10.77g

43%

Sugar 1.77g

 

Protein 38.06g

76%