Makes 6 Servings Chicken and Broth (below) 2 medium carrots, sliced (1 cup) 2 medium celery stalks, sliced (1 cup) 1 small onion, chopped (1/4 cup) 1 tablespoon chicken bouillon granules 1 cup uncooked medium noodles (2 ounces) Chopped fresh parsley
Chicken and Broth
3 to 3 1/2 pounds cut-up broiler-fryer chicken 4 1/2 cups cold water 1 teaspoon salt 1/2 teaspoon pepper 1 medium celery stalk (with leaves), cut-up 1 carrot, cut up 1 small onion, cut up 1 parsley sprig
Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven or stock pot. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use immediately, cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
Make Chicken and Broth. Reserve cut-up chicken. Add enough water to broth to measure 5 cups. Heat broth, carrots, celery, onion and bouillon granules to boiling in Dutch oven; reduce heat to low. Cover and simmer about 15 minutes or until carrots are tender. Stir in noodles and chicken. Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or until noodles are tender. Sprinkle with parsley.
Source: http://www.bettycrocker.com ---- 1 Serving: Calories 190 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 80mg; Sodium 1120mg; Potassium 300mg; Carbohydrate 10g (Dietary Fiber 1g); Protein 25g ----% Daily Value: Vitamin A 78%; Vitamin C 0%; Vitamin D 2%; Calcium 4%; Iron 8%; Folic Acid 6% ---- Diet Exchanges: 1/2 Starch; 3 Very Lean Meat; 1 Fat
