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Add a photoServings: 12
Ingredients
- 1 whole chicken (left whole or possibly cut up, quarters or possibly eighths
- 2 tbsp. lite salt
- 3 or possibly 4 carrots
- 1 lg. onion
- 2 or possibly 3 stalks celery, with leaves
- 1 bunch escarole, cut up or possibly soup greens (optional)
- 1 c. rice-noodles">noodles or possibly rice, cooked (on side or possibly in soup pot (optional)
Directions
- Soak chicken and gizzards in cool salted water for about an hour. Rinse and clean chicken thoroughly. Remove excess skin and fat, but leave some on for flavor and body.
- Fill large pot with cool water; add in salt and chicken and gizzards. Bring to boil. Lower flame.
- Clean carrots, celery, escarole and onion. Place in pot about 1/2 hour after chicken is cooking. Cook slowly for another 1/2 hour. Use long fork to test for doneness. It might need a bit more cooking.
- Cook rice or possibly noodles. Serve soup as is or possibly if you have time to cold soup a little and remove bones from chicken. Delicious!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 141 | 46% |
| Total Fat 15.65g | 20% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1288mg | 54% |
| Potassium 287mg | 8% |
| Total Carbs 19.2g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.36g | 1% |
| Protein 20.12g | 32% |
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