Directions:
- In a large Dutch oven or soup kettle, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
- With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.18 Kcal (1696 kJ) | ||
| Calories from fat | 198.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.08g | 34% | |
|---|---|---|---|
| Cholesterol | 55.81mg | 19% | |
| Sodium | 1155.29mg | 48% | |
| Potassium | 415.55mg | 9% | |
| Total Carbs | 30.47g | 10% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 21.57g | 43% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.5mg | 8% | |
| Calcium | 70.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.48 Kcal (362 kJ) | ||
| Calories from fat | 42.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 34% | |
|---|---|---|---|
| Cholesterol | 11.91mg | 19% | |
| Sodium | 246.59mg | 48% | |
| Potassium | 88.7mg | 9% | |
| Total Carbs | 6.5g | 10% | |
| Sugars | 0.34g | 6% | |
| Dietary Fiber | 0.58g | 11% | |
| Protein | 4.6g | 43% | |
| Vitamin C | 0.7mg | 6% | |
| Iron | 0.3mg | 8% | |
| Calcium | 15mg | 7% | |
* 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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