Directions:
- Season both sides of the chicken thighs with the garlic salt and pepper.
- In a 5 qt sauce pan, heat butter and be careful not to burn it.
- Brown both sides of thighs in the butter and add chicken base.
- Pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
- Chop all vegetables.
- Remove chicken from the broth, and add veggies to the pot.
- Chop the chicken into chunks and remove bones and return to the broth.
- Simmer until the veggies are tender and season the broth to taste.
- (i sometimes add another tablespoon of butter to the broth to make it more rich).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.5 Kcal (224 kJ) | ||
| Calories from fat | 26.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 4% | |
|---|---|---|---|
| Cholesterol | 8.09mg | 3% | |
| Sodium | 913.76mg | 38% | |
| Potassium | 197.1mg | 4% | |
| Total Carbs | 7.06g | 2% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 0.72g | 1% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.4mg | 14% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 57.97 Kcal (243 kJ) | ||
| Calories from fat | 28.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 4% | |
|---|---|---|---|
| Cholesterol | 8.77mg | 3% | |
| Sodium | 990.03mg | 38% | |
| Potassium | 213.55mg | 4% | |
| Total Carbs | 7.65g | 2% | |
| Sugars | 4.31g | 16% | |
| Dietary Fiber | 1.96g | 7% | |
| Protein | 0.78g | 1% | |
| Vitamin C | 5.5mg | 8% | |
| Vitamin A | 0.5mg | 14% | |
| Calcium | 25.5mg | 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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