handful of both finely chopped parsley and cilantro
Serving Size: 1 (240) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 162 g39 %
Total Fat 18.1 g27 %
Saturated Fat 5.1 g25 %
Cholesterol 80.3 mg
Sodium 211.3 mg
Dietary Fiber 4.5 g18 %
Sugars 4 g16 %
Protein 24.2 g
To make the stock, place all of the ingredients from the first (for the stock) section in a large stockpot. Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours.
Turn off the heat and remove the chicken from the stock. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle.
Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.
To the stock and chicken chunks, add all the ingredients from the second (for the soup) section of ingredients.
Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together. Remove from heat and enjoy.