Directions:
- Put chicken pieces and water in soup pot.
- Bring to a boil; reduce heat and add next 6 ingredients.
- Simmer for about 1 hour, until the chicken is tender.
- Remove chicken, allow to cool.
- Strain and reserve broth; discard vegetables.
- Put broth back in pot.
- Add carrots to broth and simmer until tender, 15 minutes.
- Debone chicken and cut into cubes.
- Add chicken and chopped parsley to pot.
- Heat through.
- Put hot rice in bowls, ladle broth over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.24 Kcal (591 kJ) | ||
| Calories from fat | 27.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 619.5mg | 26% | |
| Potassium | 341.46mg | 7% | |
| Total Carbs | 20.64g | 7% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 79.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 27.04 Kcal (113 kJ) | ||
| Calories from fat | 5.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 5% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 118.59mg | 26% | |
| Potassium | 65.37mg | 7% | |
| Total Carbs | 3.95g | 7% | |
| Sugars | 0.7g | 15% | |
| Dietary Fiber | 0.76g | 16% | |
| Protein | 1.55g | 16% | |
| Vitamin C | 0.9mg | 7% | |
| Iron | 0.3mg | 8% | |
| Calcium | 15.2mg | 8% | |
* 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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