Easy to make and better than most home made!
Preheat the oven to 350. Place the chicken breasts on a sheet pan. Rub the skin with olive oil and sprinkle generously with salt and pepper. Roast for 25-30 minutes. Remove the meat from the bones and dice into bite sized pieces,
Bring the chicken stock to a simmer and add the celery, carrots and potatoes. Simmer uncovered for about 10 minutes until potatoes are done. Add the chicken, zucchini and parsley and heat through. Season to taste and serve.
The key is the Progresso brand Tuscan style chicken broth, which is seasoned with thyme, rosemary and basil.
Chicken thighs can be substituted for all or half of the chicken breasts, but be sure they are cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 18 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.9mg | 1 % | |
Potassium 210.2mg | 6 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 2.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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