Calculating calories in soup?

segacs

How do you calculate calories in homemade broth? Examples: Clear chicken noodle soup, clear vegetable broth, etc.

In most recipes, I just add all the ingredients together. But for soup (at least, the clear broth kind), normally it will cook all afternoon with the vegetables, meat, etc., skimming regularly to remove the fat and mulch that rises to the top, and then I'll drain the clear liquid only through a strainer. What's a decent way of estimating what's left over?

I mean, I could just assume that it's water. But it's not. It has fat, sodium, nutrients, etc. It has calories, for sure.

I could also use canned soup as a guide. But I find that it's probably wildly off base from actual calories consumed, too.

I eat my mom's chicken soup a lot (shabbat dinner staple) and also we're getting into soup season, so it would be nice to be able to guesstimate a little closer.

rejectuf

Best you can probably hope for is to just measure the liquid and equate it to a store bought chicken broth or stock. It's not going to be exact, but it's probably the best you can do without getting obsessive.

segacs

Thanks! Actually I found an entry in the food database for homemade chicken bone broth. I'm going to use that, since it's probably closest to my mom's recipe.