Homemade chicken soup question

JasonL2000
JasonL2000 Posts: 21 Member
edited December 3 in Recipes
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.

Replies

  • BekahC1980
    BekahC1980 Posts: 474 Member
    Well the fat from the chicken is already accounted for from the chicken unless you added extra fat
  • JasonL2000
    JasonL2000 Posts: 21 Member
    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
    ericatoday Posts: 454 Member
    You can just put homemade chicken stock in and something should pop up and the calories probably wouldnt be too far off.
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