Homemade chicken soup question

JasonL2000

I used 3 lbs of chicken (weight after cooked, boned, and skinned), about 1lb carrot, about 1lb celery, about 1lb yellow onion, chicken base, and seasoning. I took about 6 quarts water to boil the chicken leg quarters, and used the remaining 4 to 5 quarts as the base of the broth for the soup. I have nutrition info for everything but don't know how to account for the fat in the broth as a result of cooking the leg quarters. Any ideas on how I can record this? Thanks.

BekahC1980

Well the fat from the chicken is already accounted for from the chicken unless you added extra fat

JasonL2000

So I should use the nutrition info for the chicken with the skin on for the recipe? Even though the skin was removed after boiling. I wasn't sure if that would be too far off the actual fat content that ended up in the soup.

ericatoday

You can just put homemade chicken stock in and something should pop up and the calories probably wouldnt be too far off.