Directions:
- Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; add the onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour.
- Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove chicken from bones; cut into cubes; set aside. Discard bones. Add carrots to broth and simmer about 15 minutes or until tender. Add chicken and chopped parsley to broth; heat through. Serve with rice. Yield: 14 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.01 Kcal (863 kJ) | ||
| Calories from fat | 47.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Cholesterol | 339.51mg | 113% | |
| Sodium | 607.77mg | 25% | |
| Potassium | 419.05mg | 9% | |
| Total Carbs | 11.94g | 4% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 25.17g | 50% | |
| Vitamin C | 25.2mg | 42% | |
| Vitamin A | 3.9mg | 131% | |
| Iron | 8.3mg | 46% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.24 Kcal (215 kJ) | ||
| Calories from fat | 11.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 8% | |
|---|---|---|---|
| Cholesterol | 84.44mg | 113% | |
| Sodium | 151.16mg | 25% | |
| Potassium | 104.22mg | 9% | |
| Total Carbs | 2.97g | 4% | |
| Sugars | 0.33g | 5% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 6.26g | 50% | |
| Vitamin C | 6.3mg | 42% | |
| Vitamin A | 1mg | 131% | |
| Iron | 2.1mg | 46% | |
| Calcium | 12.2mg | 5% | |
* 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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