Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
538
Calories
45g
Protein
5g
Fat
81g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large roasting chicken
- 2 cups green beans
- 3 cups (1 pound ) diced carrot
- 2 cups peas
- 1 cup diced cabbage
- 4 stalks celery
- 2 cups tomato sauce (or 1 quart whole tomatoes )
- 1 large onion , diced
- 2 cups peeled and diced potatoes (optional)
- Salt to taste
Directions
1
Place chicken in a large pot and cover with water. Simmer until chicken is well done.
2
Remove chicken from broth and skim off fat.
3
Add remaining ingredients to broth.
4
Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
5
Cover and let simmer for at least 3 hours. It tastes best when cooked all day.
Recipe sourced from
wikibooks