Directions:
- In a very large (7-8 qt) stock pot add water and bouillon cubes and bring to a boil.
- While water is coming to temperature, add onions and chicken to a hot frying pan with the olive oil, cooking until chicken is no longer pink on the outside and onions are translucent.
- When water comes to a rapid boil, reduce heat and add all ingredients including the cooked chicken and onions. Stir ingredients thoroughly.
- When all ingredients have been added to pot, cover and simmer on medium-low for 45-50 minutes or until potatoes are tender enough to be cut with a spoon.
- This recipe can easily translate to a crockpot also. Add the noodles in the last hour if cooking on low, or the last 1/2 hour if cooking on high.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.7 Kcal (1083 kJ) | ||
| Calories from fat | 83.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 14% | |
|---|---|---|---|
| Cholesterol | 39.71mg | 13% | |
| Sodium | 945.35mg | 39% | |
| Potassium | 500.39mg | 11% | |
| Total Carbs | 31.76g | 11% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 13.25g | 27% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 2.5mg | 14% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 57.91 Kcal (242 kJ) | ||
| Calories from fat | 18.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 14% | |
|---|---|---|---|
| Cholesterol | 8.89mg | 13% | |
| Sodium | 211.61mg | 39% | |
| Potassium | 112.01mg | 11% | |
| Total Carbs | 7.11g | 11% | |
| Sugars | 0.92g | 16% | |
| Dietary Fiber | 0.49g | 9% | |
| Protein | 2.97g | 27% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 0.6mg | 14% | |
| Calcium | 21.4mg | 10% | |
* 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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