In a 4-quart saucepan, over high heat, bring the chicken stock, allspice and red pepper flakes to a boil. Cover the saucepan, then simmer, over low heat for 10 minutes. Add the garlic, onion, celery, carrots and potatoes and simmer, covered, for 30 minutes more or until the potatoes are tender. Add the chicken and cook for 3 to 4 minutes, uncovered or until the chicken is just cooked through. Season with salt to taste and discard the allspice tied in cheesecloth. Remove the saucepan from the heat and add the lime juice, mint and cilantro. Serve immediately. Per serving: 141 Calories (kcal); 1g Total Fat; (16% calories from fat); 5g Protein; 8g Carbohydrate; 0mg Cholesterol; 12885mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (7864g)|
|Recipe Makes: 1|
|Calories from Fat: 798 (13%)|
|Amt Per Serving||% DV|
|Total Fat 88.6g||118 %|
|Saturated Fat 23.7g||118 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 2454.2mg||755 %|
|Sodium 7129.1mg||246 %|
|Potassium 16284.3mg||429 %|
|Total Carbohydrate 222.8g||66 %|
|Dietary Fiber 23.9g||95 %|
|Sugars, other 198.9g|
|Protein 1029.8g||1471 %|
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Calories per serving: 6046
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