Heat the oil in a large nonstick saucepan over medium heat. Add the onions, carrot; cook, stirring occasionally until softened, about 10 minutes. Add the chicken and broth; bring to a boil. Reduce the heat and summer, covered, until the chicken is cooked through, about 20 minutes.
Transfer the chicken to a cutting board and let cool slightly. Remove the chicken from the bones and chop. return the chicken to the soup. Add the parsley, salt, and pepper. Summer for about 2-3 minutes.
Serving Size: 1 Cup
This recipe does well if you make it and refrigerate to serve the next day...the flavors set well and the meat is as juicy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4|
|Calories from Fat: 16 (31%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 17mg||5 %|
|Sodium 726mg||25 %|
|Potassium 183.5mg||5 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.7g|
|Protein 5.4g||8 %|
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: 51
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.