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Suggest a better descriptionCook chicken pieces in water with salt, pepper, onion and celery for 1 hour, or until chicken falls off the bone. Remove chicken, skin and debone, and return chopped meat to broth. Add carrots, potatoes, rice and bouillon cubes. Cook over low heat for 1-1/2 hours. Cut up cheese and add to soup. Heat until melted. BUDDY & MITZI MCKINNEY SAN ANGELO, TX From the book
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Serving Size: 1 Serving (806g) | ||
Recipe Makes: 6 | ||
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Calories: 983 | ||
Calories from Fat: 370 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 175.4mg | 54 % | |
Sodium 1345.3mg | 46 % | |
Potassium 1021.8mg | 27 % | |
Total Carbohydrate 99.6g | 29 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 92.9g | ||
Protein 50.4g | 72 % | |
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: 983
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