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Ingredientes
- 1 x (4-lb.) stewing chicken, cut into pcs
- 1 c. Minced onion
- 1 x Carrot, peeled and quartered
- 1 x Bay leaf
- 1 tsp Salt
- 8 c. Water
- 1/2 c. Fresh breadcrumbs
- 1/2 tsp Salt
- 1/2 tsp Poultry seasoning
- 1 x Egg
- 1 Tbsp. Minced parsley
- 2 x Carrots, peeled
- 2 stalk celery
- 1/4 c. Chicken fat
- 1/3 c. All-purpose flour
- 1 c. Lowfat milk
Direcciones
- Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 tsp. salt, and water; simmer for 2 to 3 hrs, or possibly till tender; remove chicken and refrigeratestock. Remove chicken from bones; throw away skin; reserve 1 c. chicken for soup. (Refrigerateremainder to use for salad, casserole, or possibly other chicken dish.)
- Grind 1 c. chicken; add in breadcrumbs, 1/2 tsp. salt, poultry seasoning, egg, and parsley; blend. Form firmly into small balls; set aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock
- (there should be 4 c.). Cut carrots and celery into matchstick-size pcs; add in to stock; cook for 10 to 15 min, or possibly till tender. Heat 1/4 c. chicken fat in saucepan; blend in flour; add in lowfat milk slowly, stirring constantly. Pour mix slowly into stock; cook, stirring constantly, till mix is thickened. Drop chicken balls into soup; heat for 5 min more; serve.
- Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 681g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 140 | 49% |
| Total Fat 15.56g | 19% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1077mg | 45% |
| Potassium 385mg | 11% |
| Total Carbs 29.52g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.92g | 5% |
| Protein 7.34g | 12% |
