Chicken stock is the flavored liquid that remains after boiling chicken bones and meat. You can make homemade stock by simmering the bones and leftover small pieces of meat from a chicken carcass with celery, garlic, onion and spices. This stock makes an excellent base for soups or gravies, or it can be consumed alone as a thin soup or hot drink. Values listed are for typical homemade stock, and will vary based on amounts of chicken used in preparation of the stock. Values for store-bought stock may vary slightly as well.
Calories and Protein
One cup of chicken stock contains 86 calories, which come from about 35 percent carbohydrates, 35 percent protein and 30 percent fat. One cup of stock contains 6 g of protein, which provides more than 15 percent of the dietary reference intake, or DRI, for children and more than 10 percent for adults.
Fat
One cup of chicken stock contains 2.9 g of fat, less than 1 g of which is saturated fat. One cup of stock also contains 7 mg of cholesterol, which is 2 percent of the maximum recommended daily intake of 300 mg. Because chicken stock is low in fat and cholesterol, it makes an excellent base for low fat soups, such as chicken noodle or black bean.
Sodium
Because salt is typically added to chicken stock to enhance the flavor, stock contains a significant amount of sodium. One cup contains 343 mg, which is 15 percent of the maximum recommended daily intake of 2,300 mg. If you are trying to lower your blood pressure, Your Guide to Lowering Your Blood Pressure with DASH recommends limiting your sodium intake to only 1,500 mg per day. In this case, one cup of stock supplies 23 percent of your maximum intake.
Other Minerals
Along with sodium, chicken stock also contains moderate amounts of phosphorus, copper and potassium. One cup provides 14 percent of the DRI of copper, 9 percent of phosphorus and 5 percent of potassium. Potassium works with sodium to promote a healthy fluid balance in the body. Because chicken stock provides both of these nutrients, it can be used to replenish them after periods of fluid loss, such as bouts of vomiting or intense exercise.
Vitamins
Although low in all fat-soluble vitamins, chicken stock provides significant amounts of 3 water-soluble B vitamins: riboflavin, niacin and B-6. One cup of stock supplies 16 percent of the DRI of riboflavin, 11 percent of B-6 and 24 percent of niacin. Niacin, also known as B-3, helps you break down carbohydrates and fats for energy. Niacin also supports your adrenal glands, which make hormones, including cortisol and testosterone. In addition, niacin can help reduce your cholesterol.
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