Directions:
- Cut up chicken and boil with celery, parsley, carrot, and bay over medium-high heat until cooked through, removing smaller pieces as they become done. Discard vegetables and strain and reserve stock for soup.
- Skin and bone chicken cutting pieces into a half-inch dice.
- Add remaining ingredients and mix thoroughly. Chill for at least four hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.32 Kcal (357 kJ) | ||
| Calories from fat | 49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 27mg | 9% | |
| Sodium | 29.73mg | 1% | |
| Potassium | 101.28mg | 2% | |
| Total Carbs | 3.54g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 5.52g | 11% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 7.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 198.74 Kcal (832 kJ) | ||
| Calories from fat | 114.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 8% | |
|---|---|---|---|
| Cholesterol | 62.88mg | 9% | |
| Sodium | 69.25mg | 1% | |
| Potassium | 235.9mg | 2% | |
| Total Carbs | 8.25g | 1% | |
| Sugars | 1.46g | 3% | |
| Dietary Fiber | 1.21g | 2% | |
| Protein | 12.87g | 11% | |
| Vitamin C | 3.8mg | 3% | |
| Iron | 1.1mg | 3% | |
| Calcium | 17.7mg | 1% | |
* 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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