Heat a large saucepan or dutch oven pot with medium-high heat, coat with cooking spray. Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned. Add celery, salt and 1/4 teaspoon pepper; saute 3 minutes. Add broth and next 3 ingredients; bring to a boil. Reduce heat and simmer 5 minutes. Add chicken; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1685g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 153 (16%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 112.2mg||35 %|
|Sodium 374mg||13 %|
|Potassium 2637.8mg||69 %|
|Total Carbohydrate 162.8g||48 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 135.1g|
|Protein 49.6g||71 %|
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: 968
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"Make your own chicken stock & avoid all the salt & preservatives of the canned stuff! This recipe comes out of years of intensive research of both old and contemporary, internet hunting, loving family advice, and personal experience. " —
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