Directions:
- Arrange chicken in a large shallow baking dish and top with 1/2 cup Italian dressing; cover an marinate in refrigerator at least 3 hours or overnight, turning occasionally.
- Bake at 375F, basting frequently with marinade for an hour, or until tender.
- Meanwhile, combine remaining 2 tablespoons dressing, celery and carrots in a large saucepan.
- Cook, covered, over low heat for ten minutes; add broth, tomatoes, sugar and thyme.
- Bring to a boil, then cover and simmer for 20 minutes.
- Add onions, wine and saffron; cover and simmer for 20 minutes.
- Put chicken in individual soup bowls; ladle soup over the top.
- If you wish, sprinkle with chopped celery and serve with toasted french bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.25 Kcal (2295 kJ) | ||
| Calories from fat | 319.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.52g | 55% | |
|---|---|---|---|
| Cholesterol | 205.58mg | 69% | |
| Sodium | 626.41mg | 26% | |
| Potassium | 696.93mg | 15% | |
| Total Carbs | 5.92g | 2% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 41.3g | 83% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.6mg | 15% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.71 Kcal (514 kJ) | ||
| Calories from fat | 71.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 55% | |
|---|---|---|---|
| Cholesterol | 46.01mg | 69% | |
| Sodium | 140.21mg | 26% | |
| Potassium | 155.99mg | 15% | |
| Total Carbs | 1.33g | 2% | |
| Sugars | 0.84g | 15% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 9.24g | 83% | |
| Vitamin C | 4mg | 30% | |
| Iron | 0.6mg | 15% | |
| Calcium | 12mg | 5% | |
* 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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