Directions:
- In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
- Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through. Yield: about 8 quarts (25-30 servings).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.8 Kcal (1326 kJ) | ||
| Calories from fat | 123.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.73g | 21% | |
|---|---|---|---|
| Cholesterol | 225.51mg | 75% | |
| Sodium | 507.85mg | 21% | |
| Potassium | 467.4mg | 10% | |
| Total Carbs | 21.56g | 7% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 25.23g | 50% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 2.5mg | 84% | |
| Iron | 7.4mg | 41% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 110.06 Kcal (461 kJ) | ||
| Calories from fat | 42.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 21% | |
|---|---|---|---|
| Cholesterol | 78.34mg | 75% | |
| Sodium | 176.42mg | 21% | |
| Potassium | 162.37mg | 10% | |
| Total Carbs | 7.49g | 7% | |
| Sugars | 1.48g | 17% | |
| Dietary Fiber | 0.88g | 10% | |
| Protein | 8.76g | 50% | |
| Vitamin C | 6.9mg | 33% | |
| Vitamin A | 0.9mg | 84% | |
| Iron | 2.6mg | 41% | |
| Calcium | 18mg | 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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