Directions:
- Put all ingredients, except rice, in a large pot with 10 cups of water.
- Bring to a boil then reduce heat and simmer lightly covered for 3 hours.
- Strain broth into large bowl and discard vegetables; return broth to pot.
- Remove chicken; remove meat (discarding skin and bones) and return to broth.
- Cool, then refrigerate several hours or overnight.
- Remove solid fat from top of broth; return to heat and bring to a boil.
- Adjust seasoning, add rice and reduce heat to a simmer for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.41 Kcal (1425 kJ) | ||
| Calories from fat | 204.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.7g | 35% | |
|---|---|---|---|
| Cholesterol | 136.05mg | 45% | |
| Sodium | 132.34mg | 6% | |
| Potassium | 414.63mg | 9% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 27.84g | 56% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 166.32 Kcal (696 kJ) | ||
| Calories from fat | 99.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 35% | |
|---|---|---|---|
| Cholesterol | 66.47mg | 45% | |
| Sodium | 64.66mg | 6% | |
| Potassium | 202.59mg | 9% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.87g | 7% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 13.6g | 56% | |
| Vitamin C | 3.9mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 10% | |
| Calcium | 19.3mg | 4% | |
* 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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