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Thread: Nutrition Info On Evelyn's Soup.

  1. #1
    Jacquie Guest

    Default Nutrition Info On Evelyn's Soup.

    This is for 6 servings. I figure if you use a low Sodium Chicken Broth it
    would lower the sodium numbers a bit. Or if you make homemade broth you can
    adjust the sodium to your liking.This is by my Master Cook program.
    Per Serving :
    408 Calories;
    28g Fat (62.7% calories from fat);
    21g Protein;
    17g Carbohydrate;
    2g Dietary Fiber;
    98mg Cholesterol;
    1001mg Sodium.

    Exchanges:
    1/2 Grain(Starch);
    2 1/2 Lean Meat;
    1 Vegetable;
    4 Fat.



  2. #2
    Evelyn Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    On Thu, 5 Jan 2012 12:32:31 -0700, "Jacquie"
    <[email protected]> wrote:

    >This is for 6 servings. I figure if you use a low Sodium Chicken Broth it
    >would lower the sodium numbers a bit. Or if you make homemade broth you can
    >adjust the sodium to your liking.This is by my Master Cook program.
    >Per Serving :
    >408 Calories;
    >28g Fat (62.7% calories from fat);
    >21g Protein;
    >17g Carbohydrate;
    >2g Dietary Fiber;
    >98mg Cholesterol;
    >1001mg Sodium.
    >
    >Exchanges:
    >1/2 Grain(Starch);
    >2 1/2 Lean Meat;
    >1 Vegetable;
    >4 Fat.
    >



    Thank you! I appreciate your effort!

    I used my home made broth, which is not nearly so high in sodium as
    the commercial stuff, but then I didn't have quite enough, just a
    quart of it. So I added two more cups of water and a Knorr chicken
    bouillion cube to make up the difference.

    The rice and potato in the soup was really quite a small amount. It
    was heavy on the veggies and the roasted, cut up chicken meat, which
    filled us up comfortably.

    Next time I make it, I will double up on the amount of curry powder
    and perhaps add a dash of red pepper flakes. I think it would be
    great if it was hotter!

    Evelyn

  3. #3
    Tiger Lily Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    On 1/5/2012 12:32 PM, Jacquie wrote:
    > This is for 6 servings. I figure if you use a low Sodium Chicken Broth
    > it would lower the sodium numbers a bit. Or if you make homemade broth
    > you can adjust the sodium to your liking.This is by my Master Cook program.
    > Per Serving :
    > 408 Calories;
    > 28g Fat (62.7% calories from fat);
    > 21g Protein;
    > 17g Carbohydrate;
    > 2g Dietary Fiber;
    > 98mg Cholesterol;
    > 1001mg Sodium.
    >
    > Exchanges:
    > 1/2 Grain(Starch);
    > 2 1/2 Lean Meat;
    > 1 Vegetable;
    > 4 Fat.


    i'll admit, i needed some beef broth for a sick dehydrated dog NOW,
    RIGHT NOW

    this meant i couldn't make the broth for him, i had to go to the store

    the low sodium broth was double the cost of the others

    your analysis here reminds me why i make my own broth!

    and i enjoy my salt and don't have a problem eating it...........
    probably due to moderation???

    i laughed, teenlet was at a fast food place with his friends
    he ate A single fry........... completely stunned that his friends were
    able to inject THAT!

    i smiled and told him "you know when you got a happy meal once or twice
    a week?" "I used the salt packets they gave me, and didn't have to buy
    salt for 6 years AFTER you decided to eat other foods as well" LOL

    kate


  4. #4
    Tiger Lily Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    On 1/5/2012 1:22 PM, Evelyn wrote:
    > On Thu, 5 Jan 2012 12:32:31 -0700, "Jacquie"
    > <[email protected]> wrote:
    >
    >> This is for 6 servings. I figure if you use a low Sodium Chicken Broth it
    >> would lower the sodium numbers a bit. Or if you make homemade broth you can
    >> adjust the sodium to your liking.This is by my Master Cook program.
    >> Per Serving :
    >> 408 Calories;
    >> 28g Fat (62.7% calories from fat);
    >> 21g Protein;
    >> 17g Carbohydrate;
    >> 2g Dietary Fiber;
    >> 98mg Cholesterol;
    >> 1001mg Sodium.
    >>
    >> Exchanges:
    >> 1/2 Grain(Starch);
    >> 2 1/2 Lean Meat;
    >> 1 Vegetable;
    >> 4 Fat.
    >>

    >
    >
    > Thank you! I appreciate your effort!
    >
    > I used my home made broth, which is not nearly so high in sodium as
    > the commercial stuff, but then I didn't have quite enough, just a
    > quart of it. So I added two more cups of water and a Knorr chicken
    > bouillion cube to make up the difference.
    >
    > The rice and potato in the soup was really quite a small amount. It
    > was heavy on the veggies and the roasted, cut up chicken meat, which
    > filled us up comfortably.
    >
    > Next time I make it, I will double up on the amount of curry powder
    > and perhaps add a dash of red pepper flakes. I think it would be
    > great if it was hotter!
    >
    > Evelyn



    ooooooohhhhhhhh i bet a splash of the vietnamese hot chili pepper in oil
    would be very good with this

    is it me? do the dried red pepper flakes lose their heat?

    kate (really can't taste any difference, even when i'm LIBERAL with the
    pepper flakes on ??? Pizza or something Italian, usually)


  5. #5
    Nick Cramer Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    Tiger Lily <[email protected]> wrote:
    > On 1/5/2012 1:22 PM, Evelyn wrote:
    > > [ . . . . ]
    > > Next time I make it, I will double up on the amount of curry powder
    > > and perhaps add a dash of red pepper flakes. I think it would be
    > > great if it was hotter!


    > ooooooohhhhhhhh i bet a splash of the vietnamese hot chili pepper in oil
    > would be very good with this


    Szechuan!

    > is it me? do the dried red pepper flakes lose their heat?
    >
    > kate (really can't taste any difference, even when i'm LIBERAL with the
    > pepper flakes on ??? Pizza or something Italian, usually)


    Peperoncillo (Thai prik bon).

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

  6. #6
    W. Baker Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    Tiger Lily <[email protected]> wrote:
    : > Next time I make it, I will double up on the amount of curry powder
    : > and perhaps add a dash of red pepper flakes. I think it would be
    : > great if it was hotter!
    : >
    : > Evelyn


    : ooooooohhhhhhhh i bet a splash of the vietnamese hot chili pepper in oil
    : would be very good with this

    : is it me? do the dried red pepper flakes lose their heat?

    : kate (really can't taste any difference, even when i'm LIBERAL with the
    : pepper flakes on ??? Pizza or something Italian, usually)

    I can't agree there. I used some in my turkey carcase soup and they
    cooked in the soup the whole time. the sop was nicely hot fo me, a bit
    too much fo rmy son. Perhapa it was the wet cooking htat released the
    heat and kept in the wet soup. B the time I had the last bowl, the soup
    was 4 days old and still nicely hot. It had been in the fridge not in the
    pot, nine days old:-)

    Wendy







  7. #7
    Tiger Lily Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    On 1/6/2012 9:24 AM, W. Baker wrote:
    > Tiger Lily<[email protected]> wrote:
    > :> Next time I make it, I will double up on the amount of curry powder
    > :> and perhaps add a dash of red pepper flakes. I think it would be
    > :> great if it was hotter!
    > :>
    > :> Evelyn
    >
    >
    > : ooooooohhhhhhhh i bet a splash of the vietnamese hot chili pepper in oil
    > : would be very good with this
    >
    > : is it me? do the dried red pepper flakes lose their heat?
    >
    > : kate (really can't taste any difference, even when i'm LIBERAL with the
    > : pepper flakes on ??? Pizza or something Italian, usually)
    >
    > I can't agree there. I used some in my turkey carcase soup and they
    > cooked in the soup the whole time. the sop was nicely hot fo me, a bit
    > too much fo rmy son. Perhapa it was the wet cooking htat released the
    > heat and kept in the wet soup. B the time I had the last bowl, the soup
    > was 4 days old and still nicely hot. It had been in the fridge not in the
    > pot, nine days old:-)
    >
    > Wendy


    Pease porridge hot LOL

    yes, rehydrating the pepper flakes by oil or water might be the
    difference...... i have some experimenting to do (and a google search to
    find out what Nick is talking about LOL)
    Peperoncillo (Thai prik bon).

    kate

  8. #8
    Nick Cramer Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    Tiger Lily <[email protected]> wrote:
    > [ . . . . ]
    > yes, rehydrating the pepper flakes by oil or water might be the
    > difference...... i have some experimenting to do (and a google search to
    > find out what Nick is talking about LOL)
    > Peperoncillo (Thai prik bon).


    Out of an excess of kindness, I will tell you.

    Peperoncillo (Thai prik bon) is the Italian name for dried chile flakes.

    Peperoncini are the pickled hot Tuscan or Calabrian chiles that there used
    to be a bowl of on each table at the hero (gyro) place near New York city
    line on Boston Post Road, at least through the 1950's. <sigh>

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

  9. #9
    Tiger Lily Guest

    Default Re: Nutrition Info On Evelyn's Soup.

    On 1/6/2012 11:36 PM, Nick Cramer wrote:
    > Tiger Lily<[email protected]> wrote:
    >> [ . . . . ]
    >> yes, rehydrating the pepper flakes by oil or water might be the
    >> difference...... i have some experimenting to do (and a google search to
    >> find out what Nick is talking about LOL)
    >> Peperoncillo (Thai prik bon).

    >
    > Out of an excess of kindness, I will tell you.
    >
    > Peperoncillo (Thai prik bon) is the Italian name for dried chile flakes.
    >
    > Peperoncini are the pickled hot Tuscan or Calabrian chiles that there used
    > to be a bowl of on each table at the hero (gyro) place near New York city
    > line on Boston Post Road, at least through the 1950's.<sigh>
    >



    ty Nick

    mmmm, it's the Peperoncillo that isn't very hot for me

    now to look up these Calabrian Chiles...........

    kate




  10. #10
    Singonjon Guest

    Default Re: Nutrition Info On Evelyn's Soup.


    Hello

    Nutrition Info On Evelyn's Soup,the above all the comments I fully agree
    and detail is very comprehensively about the nutrition information.




    --
    Singonjon

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