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Add a photoServings: 2
Ingredients
- 1 whole chicken or possibly equivalent (4 leg quarters or possibly 4 breast quarters)
- 2 onions
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 4 stalks celery
- 1 parsnip
- 4 carrots
- 4 bouillon cubes
- 1 can chicken soup
Directions
- Boil chicken with onions, pepper and salt for 1 hour. Remove chicken when tender, let cold. Chip celery, parsnip and carrots; add in to pot. Also add in bouillon cubes and chicken soup. Simmer 1/2 hour. Bone and cut chicken in bite size pcs. Add in to pot. If you want chicken and rice soup, add in 1 c. of rice to pot. Simmer 1/2 hour till vegetables are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 980g | |
| Recipe makes 2 servings | |
| Calories 328 | |
| Calories from Fat 98 | 30% |
| Total Fat 10.88g | 14% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 3709mg | 155% |
| Potassium 1162mg | 33% |
| Total Carbs 31.28g | 8% |
| Dietary Fiber 6.4g | 21% |
| Sugars 11.46g | 8% |
| Protein 26.49g | 42% |
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