Directions:
- Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
- Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones.
- Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper. Yield: 20 servings (5 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.39 Kcal (960 kJ) | ||
| Calories from fat | 131.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 22% | |
|---|---|---|---|
| Cholesterol | 49.51mg | 17% | |
| Sodium | 201.43mg | 8% | |
| Potassium | 300.17mg | 6% | |
| Total Carbs | 15.59g | 5% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 8.16g | 16% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.2mg | 6% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.39 Kcal (337 kJ) | ||
| Calories from fat | 46.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 22% | |
|---|---|---|---|
| Cholesterol | 17.35mg | 17% | |
| Sodium | 70.59mg | 8% | |
| Potassium | 105.19mg | 6% | |
| Total Carbs | 5.46g | 5% | |
| Sugars | 0.88g | 10% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 2.86g | 16% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 6% | |
| Calcium | 13.3mg | 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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