Directions:
- Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender.
- Remove chicken from broth; skim fat from broth, reserving broth. Remove and discard bay leaves. Shred chicken, and return to Dutch oven. Add potato and next 5 ingredients to Dutch oven, stirring well. Add Worcestershire sauce and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.27 Kcal (1094 kJ) | ||
| Calories from fat | 47.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 8% | |
|---|---|---|---|
| Cholesterol | 32.5mg | 11% | |
| Sodium | 881.19mg | 37% | |
| Potassium | 807.42mg | 17% | |
| Total Carbs | 38.92g | 13% | |
| Sugars | 9.54g | 38% | |
| Dietary Fiber | 7.54g | 30% | |
| Protein | 15.47g | 31% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 1mg | 33% | |
| Iron | 2.2mg | 12% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 45.04 Kcal (189 kJ) | ||
| Calories from fat | 8.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 8% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 11% | |
| Sodium | 151.92mg | 37% | |
| Potassium | 139.21mg | 17% | |
| Total Carbs | 6.71g | 13% | |
| Sugars | 1.64g | 38% | |
| Dietary Fiber | 1.3g | 30% | |
| Protein | 2.67g | 31% | |
| Vitamin C | 3.6mg | 35% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.4mg | 12% | |
| Calcium | 20.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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