Directions:
- In a large pot, combine onions, garlic, carrots, celery, chicken, basil and thyme. (remember to skin the chicken and cut carrots and celery into chunks)
- Season with salt and pepper.
- Add carton of chicken stock and cold water to cover.
- Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
- Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 1/2 hours.
- Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone.
- Add the meat back to pot.
- Add the potatoes, cook until fork tender, about 20 minutes.
- Remove from heat
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1334.36 Kcal (5587 kJ) | ||
| Calories from fat | 1046.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.3g | 179% | |
|---|---|---|---|
| Cholesterol | 277.46mg | 92% | |
| Sodium | 249.76mg | 10% | |
| Potassium | 1428.22mg | 30% | |
| Total Carbs | 42.6g | 14% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 31.98g | 64% | |
| Vitamin C | 37.1mg | 62% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 115.7mg | 643% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 230.67 Kcal (966 kJ) | ||
| Calories from fat | 180.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.11g | 179% | |
|---|---|---|---|
| Cholesterol | 47.97mg | 92% | |
| Sodium | 43.18mg | 10% | |
| Potassium | 246.9mg | 30% | |
| Total Carbs | 7.36g | 14% | |
| Sugars | 1.44g | 33% | |
| Dietary Fiber | 1.22g | 28% | |
| Protein | 5.53g | 64% | |
| Vitamin C | 6.4mg | 62% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 20mg | 643% | |
| Calcium | 18.4mg | 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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