Directions:
- Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
- 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. 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 | 1135.89 Kcal (4756 kJ) | ||
| Calories from fat | 468.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.04g | 80% | |
|---|---|---|---|
| Cholesterol | 306.11mg | 102% | |
| Sodium | 322.46mg | 13% | |
| Potassium | 1142.87mg | 24% | |
| Total Carbs | 90.79g | 30% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 69.92g | 140% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 7.4mg | 41% | |
| Calcium | 105.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 187.58 Kcal (785 kJ) | ||
| Calories from fat | 77.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 80% | |
|---|---|---|---|
| Cholesterol | 50.55mg | 102% | |
| Sodium | 53.25mg | 13% | |
| Potassium | 188.74mg | 24% | |
| Total Carbs | 14.99g | 30% | |
| Sugars | 1.03g | 25% | |
| Dietary Fiber | 0.82g | 20% | |
| Protein | 11.55g | 140% | |
| Vitamin C | 3.4mg | 34% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 1.2mg | 41% | |
| Calcium | 17.4mg | 11% | |
* 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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