Directions:
- Place chicken pieces in large pot.
- Cover with cold water (5 -6 cups). Add carrots,celery, and potatoes to water. Add salt to taste if you want.
- Cover and simmer on low heat about 2.
- Hours until the chicken becomes tender.
- Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed.
- Remove soup from heat.
- Pull the chicken meat off the bone ( if will practically fall off), discard bones.
- Return shredded pieces to pot.
- Stir well.
- Let cool. Store in the refrigerator or freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1542.21 Kcal (6457 kJ) | ||
| Calories from fat | 714.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.43g | 122% | |
|---|---|---|---|
| Cholesterol | 470.7mg | 157% | |
| Sodium | 447.19mg | 19% | |
| Potassium | 1479.37mg | 31% | |
| Total Carbs | 95.08g | 32% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 102.88g | 206% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 9.8mg | 54% | |
| Calcium | 107.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 206.38 Kcal (864 kJ) | ||
| Calories from fat | 95.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 122% | |
|---|---|---|---|
| Cholesterol | 62.99mg | 157% | |
| Sodium | 59.85mg | 19% | |
| Potassium | 197.98mg | 31% | |
| Total Carbs | 12.72g | 32% | |
| Sugars | 0.7g | 21% | |
| Dietary Fiber | 0.62g | 18% | |
| Protein | 13.77g | 206% | |
| Vitamin C | 2.7mg | 34% | |
| Vitamin A | 0.1mg | 37% | |
| Iron | 1.3mg | 54% | |
| Calcium | 14.4mg | 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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