Directions:
- Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion.
- To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender.
- Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado. Yield: 8-10 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.05 Kcal (1022 kJ) | ||
| Calories from fat | 120.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.43g | 21% | |
|---|---|---|---|
| Cholesterol | 58.49mg | 19% | |
| Sodium | 888.62mg | 37% | |
| Potassium | 502.57mg | 11% | |
| Total Carbs | 15.72g | 5% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 16.79g | 34% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 83.24 Kcal (349 kJ) | ||
| Calories from fat | 41.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 21% | |
|---|---|---|---|
| Cholesterol | 19.95mg | 19% | |
| Sodium | 303.09mg | 37% | |
| Potassium | 171.42mg | 11% | |
| Total Carbs | 5.36g | 5% | |
| Sugars | 1.41g | 16% | |
| Dietary Fiber | 1.63g | 19% | |
| Protein | 5.73g | 34% | |
| Vitamin C | 3.5mg | 17% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 7% | |
| Calcium | 20.7mg | 6% | |
* 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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