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Ingredientes
- 3 x To 4 lbs chicken necks, wings, and backs
- 10 c. Water
- 1 x Onion , minced
- 2 stalk celery
- 2 sprg parsley Salt and pepper to taste
Direcciones
- Simmer all ingredients in a large pot for 2 1/2 hrs. Strain though a fine cheesecloth.
- 1 lg head of escarole washed well and minced coarsly. Bring broth to a simmer in a large sufficient pot to hold soup and escarole. Add in escarole and simmer 15 minutes. Serve warm with grated cheese topping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2540g | |
| Calories 51 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 156mg | 7% |
| Potassium 330mg | 9% |
| Total Carbs 11.36g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.5g | 4% |
| Protein 1.58g | 3% |
