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Deborah

Deborah Dana

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Recipe

Nutritious Chicken Broth

20 mins
Low
8
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One of the secrets of chicken soup is to obtain all the minerals and vitamins of chicken and vegetables thanks to a slight boil for a very long period.
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Ingredients

10 portions
  • 2 yellow onions, cut in quarters
  • 6 carrots, cut in thirds
  • 1 leek, cut in thirds
  • 1 bunch celery, cut in thirds
  • 1 bunch parsley
  • 6 branches thyme
  • 12 garlic, peeled and crushed
  • 1 ginger, cut in half
  • 2 leaves bay (laurel)
  • 1 tablespoon lemon juice
  • 1 chicken, organic
  • 2 liters Water

Preparation

All vegetables are washed and placed in a large pot with the chicken.
They are covered with water and all the other ingredients are added.
Heat over high heat until it begins to boil, then lower the heat and let it cook over low heat for 4 hours.
Strain the broth and place in a refractory. Season with salt. Once cooled it can be stored in the refrigerator or frozen for the rest of the week.
The chicken is removed from the broth and crumbled, this can be done in the broth at the time of serving or it can be used for other recipes.
The same vegetables are removed from the broth and can be chopped and used for other recipes.

PRESENTATION

Serve the broth accompanied by brown rice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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