How to get over a cold faster:
Zinc (check!)
Chicken Soup (check!)
Vitamin C (check!)
I did not make my chicken soup the Food.com way, I haven't felt like doing anything, let alone chop all these veggies. I opened my can, heated, and poured through a sieve so I could drink it straight.
Ingredients
- 1 (3 lb) roasting chickens
- 2 lbs carrots, baby
- 2 cups celery, with leaves, chopped roughly
- 2 large onions, chopped roughly
- 2 bay leaves
- 0.5 (28 ounce) cans chicken broth
- 1 cup frozen peas ( use later in recipe)
- 1 tablespoon dehydrated dried parsley, approx. 1-Tblsp . ( use later with peas)
- 2 cups cooked rice
Directions
- Layer in crock pot in this order:.
- Starting at bottom:.
- -Carrots.
- -Celery.
- -Onions.
- -Bay leaves.
- -Chicken (whole).
- -pour in broth till not quite half way up (save the rest for when you get home to add at the end) I kept in fridge but NOT in the can.
- Put on high for 1-hr. before you leave for work, then LOW until you get home. I had it on low from 8:00am till 5:30pm and it was done perfectly!
- Remove the chick and de-bone it, put chick back in soup w/rest of canned soup from refrigerator.
- OH, THEN I ADDED SOME FROZEN PEAS AND DEHYDRATED PARSLEY FLAKES.
- I had cooked rice but I would never put it into the soup, we just put it in our bowls and added the soup -- perfect and REALLY DELICIOUS!
Nutritional Facts for Simple Chicken Soup Made in Crock Pot:
Serving Size: 1 (617 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 1033.7
Calories from Fat 500 48%
Total Fat 55.6 g 85%
Saturated Fat 15.8 g 79%
Cholesterol 248.5 mg 82%
Sodium 806.8 mg 33%
Total Carbohydrate 62.9 g 20%
Dietary Fiber 10.1 g 40%
Sugars 16.7 g 66%
Protein 67.8 g 135%
Serving Size: 1 (617 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 1033.7
Calories from Fat 500 48%
Total Fat 55.6 g 85%
Saturated Fat 15.8 g 79%
Cholesterol 248.5 mg 82%
Sodium 806.8 mg 33%
Total Carbohydrate 62.9 g 20%
Dietary Fiber 10.1 g 40%
Sugars 16.7 g 66%
Protein 67.8 g 135%
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