Directions:
- Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins.
- Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
- In a bowl put rice and 1 cup of water to soak(soak brown rice for about an hour). While it is soaking skim fat off the top of broth and remove usable meat from chicken.
- Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
- Once soup has reached desired thickness heat through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.27 Kcal (1550 kJ) | ||
| Calories from fat | 40.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 7% | |
|---|---|---|---|
| Cholesterol | 178.38mg | 59% | |
| Sodium | 114.44mg | 5% | |
| Potassium | 504.93mg | 11% | |
| Total Carbs | 61.28g | 20% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 19.4g | 39% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 2.7mg | 89% | |
| Iron | 6.4mg | 36% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 146.63 Kcal (614 kJ) | ||
| Calories from fat | 15.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 7% | |
|---|---|---|---|
| Cholesterol | 70.64mg | 59% | |
| Sodium | 45.32mg | 5% | |
| Potassium | 199.95mg | 11% | |
| Total Carbs | 24.27g | 20% | |
| Sugars | 1.65g | 17% | |
| Dietary Fiber | 1.31g | 13% | |
| Protein | 7.68g | 39% | |
| Vitamin C | 6.6mg | 28% | |
| Vitamin A | 1.1mg | 89% | |
| Iron | 2.6mg | 36% | |
| Calcium | 20.9mg | 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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