This takes a while to make; however, it is great on a cold winter day.
1. Put chicken in a large pot and cover with water. Break 2 celery stalks in half and add them to the water. Add the chopped onion. Bring to a boil, then lower the temperature to a simmer for 2 hours.
2. Remove the chicken and allow it to cool. While it is cooling, chop the carrots and the potato and and add them to the broth. Add the garlic powder, tomatoes and salt and pepper the broth to taste. Tear the chicken into small pieces and add it to the broth. Simmer for another 1 1/2 hours.
3. Add the Rice and simmer for an additional 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 245 | ||
Calories from Fat: 105 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 60.7mg | 2 % | |
Potassium 199.9mg | 5 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 16.6g | ||
Protein 16g | 23 % | |
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: 245
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