Directions:
- Fill stockpot with enough water to submerge chicken, and add bouillon cubes.
- Bring to a boil over high heat.
- Once boiling, slightly reduce heat and cook chicken, with a slight boil, with lid on, but vent open (or lid slightly askew) until no longer pink. (do not overcook!) About 45 minutes
- Carefully remove chicken from pot and transfer to a cutting board.
- Add chopped veggies to broth and bring to a boil for 5 minutes
- Add pasta to the chicken broth/veggie mixture. Cook according to pkg directions.
- Add salt and pepper
- Shred or cube chicken (carefully...it is very hot!) and return to broth, once pasta is cooked.
- Add parsley.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.93 Kcal (1674 kJ) | ||
| Calories from fat | 248.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.64g | 43% | |
|---|---|---|---|
| Cholesterol | 157.33mg | 52% | |
| Sodium | 936.22mg | 39% | |
| Potassium | 423.63mg | 9% | |
| Total Carbs | 3.06g | 1% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 32.31g | 65% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 189.87 Kcal (795 kJ) | ||
| Calories from fat | 118.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 43% | |
|---|---|---|---|
| Cholesterol | 74.7mg | 52% | |
| Sodium | 444.48mg | 39% | |
| Potassium | 201.12mg | 9% | |
| Total Carbs | 1.45g | 1% | |
| Sugars | 0.66g | 6% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 15.34g | 65% | |
| Vitamin C | 3.6mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 10% | |
| Calcium | 17.7mg | 4% | |
* 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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