Directions:
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.3 Kcal (1814 kJ) | ||
| Calories from fat | 102.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 18% | |
|---|---|---|---|
| Cholesterol | 257.99mg | 86% | |
| Sodium | 2217.75mg | 92% | |
| Potassium | 1130.17mg | 24% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 56.61g | 113% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 1mg | 34% | |
| Iron | 3.7mg | 20% | |
| Calcium | 171.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 31.14 Kcal (130 kJ) | ||
| Calories from fat | 7.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 18% | |
|---|---|---|---|
| Cholesterol | 18.54mg | 86% | |
| Sodium | 159.4mg | 92% | |
| Potassium | 81.23mg | 24% | |
| Total Carbs | 1.54g | 7% | |
| Sugars | 0.42g | 23% | |
| Dietary Fiber | 0.3g | 17% | |
| Protein | 4.07g | 113% | |
| Vitamin C | 0.7mg | 17% | |
| Vitamin A | 0.1mg | 34% | |
| Iron | 0.3mg | 20% | |
| Calcium | 12.3mg | 17% | |
* 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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