Directions:
- Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.
- Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.
- Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.
- Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.17 Kcal (285 kJ) | ||
| Calories from fat | 21.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 4% | |
|---|---|---|---|
| Cholesterol | 15.77mg | 5% | |
| Sodium | 202.33mg | 8% | |
| Potassium | 152.34mg | 3% | |
| Total Carbs | 5.19g | 2% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 112.87 Kcal (473 kJ) | ||
| Calories from fat | 35.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 4% | |
|---|---|---|---|
| Cholesterol | 26.11mg | 5% | |
| Sodium | 335mg | 8% | |
| Potassium | 252.23mg | 3% | |
| Total Carbs | 8.59g | 2% | |
| Sugars | 2.51g | 6% | |
| Dietary Fiber | 1.66g | 4% | |
| Protein | 10.21g | 12% | |
| Vitamin C | 3mg | 3% | |
| Vitamin A | 0.4mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 29mg | 2% | |
* 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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