Directions:
- Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender.
- Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
- Add the chicken. Simmer for 30 minutes or until vegetables are tender. Yield: 10 servings (about 2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.86 Kcal (904 kJ) | ||
| Calories from fat | 52.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 356.57mg | 119% | |
| Sodium | 832.77mg | 35% | |
| Potassium | 417.78mg | 9% | |
| Total Carbs | 12.7g | 4% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 25.82g | 52% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 4.1mg | 138% | |
| Iron | 8.5mg | 47% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 51.44 Kcal (215 kJ) | ||
| Calories from fat | 12.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 9% | |
|---|---|---|---|
| Cholesterol | 84.97mg | 119% | |
| Sodium | 198.45mg | 35% | |
| Potassium | 99.56mg | 9% | |
| Total Carbs | 3.03g | 4% | |
| Sugars | 0.32g | 5% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 6.15g | 52% | |
| Vitamin C | 6.1mg | 43% | |
| Vitamin A | 1mg | 138% | |
| Iron | 2mg | 47% | |
| Calcium | 13.9mg | 6% | |
* 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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