Try this Norwich Inn Boiled Chicken Dinner recipe, or contribute your own.
Suggest a better descriptionUse boned and skinned chicken breasts. Crush garlic cloves. Use white part only of leeks, wash and cut into 1" slices. Cut celery and carrots into 1" slices. Core cabbage and cut into 8 wedges. Use medium size Potatoes. Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place over moderate heat. Saute chicken until lightly browned on both sides. Add wine, garlic, leeks and celery. Cook 5 minutes. Add carrots, cabbage, Potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp. dried), bay leaf and chicken broth (preferably reduced sodium and defatted). Bring to a boil over high heat; reduce heat to low. Cover and cook until vegetables are tender, about 30 minutes. Spoon chicken and vegetables into heated soup plates with some of the broth. Sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (560g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 396 | ||
Calories from Fat: 79 (20%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8.7g | 12 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 125.5mg | 4 % | |
Potassium 1614.7mg | 42 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 44.9g | ||
Protein 25.6g | 37 % | |
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: 396
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.