Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

salt
1/4 teaspoon thyme
1 bay leaves
black pepper
1 pound chicken
2 cloves garlic ; coarsely chopped
3 carrots ; peeled
3 stalks celery ; trimmed
1 onions ; quartered
water ; to cover
1 cup spaghetti ; or any other noodle, dried, and broken

Preparation:

Add chicken, onion, 1 carrot cut into 2 inch pieces, 1 celery stalk cut into 2 inch pieces, garlic, garlic, bay leaf,thyme, and enough water to cover in a soup bot. Bring to a boil. Reduce heat to simmer. Cover and cook for 1 1/2 hours, stirring occasionally. Remove chicken. Strain stock, reserving liquid. Skim fat from stock and return to soup pot. Remove and discard chicken skin. Remove meat and add to chicken stock, and discard to bones. Bring stock and chicken to a gentle simmer. Add 2 stalks chopped celery, 2 chopped carrots, noodles, and salt and pepper to taste. Simmer until noodles and vegetables are tender.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 138.4
Total Sugars: 2.8g
Carb.: 5.9g
Fiber: 1.7g
Total Fats: 4.9g
Cholesterol: 47.6mg
Protein: 16.8g
Sodium: 107.3mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA