Directions:
- Do not peel potatoes. Cut into 1/2 inch chunks. .
- In 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes.
- Add remaining ingredients except salt, pepper, and thyme. Return to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through. Season with salt pepper, and thyme, as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.19 Kcal (281 kJ) | ||
| Calories from fat | 6.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 1% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 4% | |
| Sodium | 93.08mg | 4% | |
| Potassium | 285.32mg | 6% | |
| Total Carbs | 9.86g | 3% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 54.44 Kcal (228 kJ) | ||
| Calories from fat | 5.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 4% | |
| Sodium | 75.42mg | 4% | |
| Potassium | 231.2mg | 6% | |
| Total Carbs | 7.99g | 3% | |
| Sugars | 1.26g | 6% | |
| Dietary Fiber | 1.33g | 7% | |
| Protein | 4.67g | 12% | |
| Vitamin C | 4.7mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 12.9mg | 2% | |
* 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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