Directions:
- Saute the onions, celery, and carrots in the olive oil in a 3 gallon saucepan or Dutch oven over medium heat, until onions are translucent.
- Add the chicken, peas, bouillon and sage
- Bring to a boil
- Recue heat and simmer for 30 minutes, stirring occasionally
- Add the spinach and season with salt and pepper
- Cook until heated through
- *** Wine Master suggstion: Biltmore Cabernet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.89 Kcal (1561 kJ) | ||
| Calories from fat | 196.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.79g | 34% | |
|---|---|---|---|
| Cholesterol | 105.16mg | 35% | |
| Sodium | 5850.53mg | 244% | |
| Potassium | 471.79mg | 10% | |
| Total Carbs | 7.5g | 3% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 25.92g | 52% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 2mg | 11% | |
| Calcium | 106.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 146.38 Kcal (613 kJ) | ||
| Calories from fat | 76.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 34% | |
|---|---|---|---|
| Cholesterol | 41.28mg | 35% | |
| Sodium | 2296.69mg | 244% | |
| Potassium | 185.21mg | 10% | |
| Total Carbs | 2.95g | 3% | |
| Sugars | 2.13g | 22% | |
| Dietary Fiber | 0.64g | 7% | |
| Protein | 10.18g | 52% | |
| Vitamin C | 2.6mg | 11% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.8mg | 11% | |
| Calcium | 41.7mg | 11% | |
* 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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