Hi all-

Couldn't find anything in my cafeteria that I wanted today and had a cup of chicken broth.

They make a homemade chicken noodle soup daily that has carrots, celery and onions, with fresh spices and lots of chicken. It doesn't appear to have any thickeners.

I ladeled out just the broth and don't know how to count it.

Gosh it was so delicious!

I hope it isn't that bad... what a treat.

I'd guestimate (and have done so in the past )

From fitday:

Chicken noodle soup, home recipe

Amount Per 1 cup
Calories 127.1
Calories from Fat 24.35
Total Fat 2.71g 4%
Saturated Fat 0.678g 3%
Polyunsaturated Fat 0.678g
Monounsaturated Fat 0.779g
Cholesterol 60.13mg 20%
Sodium 792.74mg 33%
Potassium 287.6mg 8%
Total Carbohydrate 6.97g 2%
Dietary Fiber 0.987g 4%
Protein 17.84g 36%
Alcohol 0g

Ingredients:

Chicken, broilers or fryers, meat only, raw 1836.4 grams CHICKEN,SIMMERED,W/DRIPPINGS
Salt, table 43.38 grams No Processing
Water, municipal 2855.9 grams No Processing
Carrots, raw 441.03 grams VEG,ROOTS,ETC,BOILED,WATER USE
Celery, raw 192.8 grams VEG,OTHER,BLD,WATER USED
Onions, raw 168.7 grams VEG,ROOTS,ETC,BOILED,WATER USE
Noodles, egg, dry, enriched 137.37 grams PASTA,BOILED,NOT DRAINED

Nat

Damn! Even if I ate none of the chicken, noodles or veggies????

I know .. I know... grow up Lisa!

and by the way, thank you Nat...

Don't panic just yet. I went to fit day and did a search for broth and the one I picked was chicken broth, made with tomato, home made and that one only had 1.85 carb grams per cup. Although, it probably is best to guestimate on the side of caution.
asugar

What's wrong with 6.97 carbs? I think this is a perfect amount of carbs for a meal or healthy snack.

cin

7 pounds chicken wings and thighs (from 6 chickens)
6 stalks celery with leaves, cut up
4 carrots, cut up
2 large onions, cut up
4 sprigs parsley
2 teaspoons salt
1 teaspoon dried thyme, sage, or basil, crushed
1/2 teaspoon pepper
4 bay leaves
12 cups cold water

Combine all the ingredients in a very large stock pot. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken pieces.

Pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If using the broth while hot, skim fat. (Or chill the broth and lift off fat.)

If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers, and refrigerate.

DO-AHEAD TIP: Broth can be made and refrigerated up to 3 days ahead, or frozen for up to 6 months.

Serving size = 1 cup broth and meat

Makes about 10 cups broth and 5 cups meat (Serves 10)
Facts per Serving
-------------------------------------------------------------------------------
Calories: 485 Fat: 33g Carbohydrates: 7g
Cholesterol: 171mg Sodium: 655mg Protein: 38g
Fiber: 2g % Cal. from Fat: 61% % Cal. from Carbs:

I appreciate what you are saying Cinderella - but I eat like 4 smaller meals a day and want to keep them each to under 5 grams to stay at induction levels.

Plus it leaves more room for veggies.

I totally understand. I'm happy to see you so determined...and on the same note..2 extra (and maybe not..)...carbs of veggies will not do any harm.

I promise .

You keep up the fantastic job.

cin

I am quite a rational and positive person about 60% of the time. It's just that when i'm not.. I'm not.

Thanks for your support here.

oh..I forgot to add...

I think you made a smart and wize choice with the broth.

Hats off to you!!

You're welcome, Toots.



A good idea. However, that one aberration probably isn't going to make much of a difference - it may even help (some of us lose better with increased carbs as opposed to constant Induction levels). I'd be more concerned with the sodium

N