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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 269.7
  • Total Fat: 2.3 g
  • Cholesterol: 41.2 mg
  • Sodium: 979.6 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 12.2 g
  • Protein: 27.9 g

View full nutritional breakdown of Super Boiled Dinner calories by ingredient
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Super Boiled Dinner

Submitted by: ZOEMOM37

Introduction

This recipe is a variation of one in Rachel Ray's magazine. I did not have all the ingredients, so I used what I had. My family loved it. This recipe is a variation of one in Rachel Ray's magazine. I did not have all the ingredients, so I used what I had. My family loved it.
Number of Servings: 3

Ingredients

    *Campbell's low sodium chicken broth, 4 cup
    Garlic, 5 cloves
    Chicken Breast, no skin, 3 unit
    Carrots, raw, 6 large (7-1/4" to 8-1/2" long)
    Cabbage, fresh, 1 head, medium (about 5-3/4" dia)
    Cabbage, napa, 2 cup
    Onions, raw, 1 large
    Celery, raw, 8 strip (4" long)

Directions

Pour the broth into a pot ( I used a cast iron dutch oven) and add the chicken to it. Start the burner.
Meanwhile clean the vegetables and cut then as you would like (we had big chunks). When the broth starts to boil add the vegetables, except for the Napa cabbage, and cook on low simmer for as long as it takes to cook the chicken. About 5 minutes before serving add the Napa cabbage and let it steam on top of everything.
Remove all the ingredients from the pot and serve the broth on the side. Everyone can have as much or little broth as they want.
We divided the veggies evenly and everyone served themselves from the broth bowl. If you have more people to feed add more chicken breasts and veggies, it is very simple.
Also, if you prefer to season it, do so, with whatever you like, We ate it without and it was very good.

Number of Servings: 3

Recipe submitted by SparkPeople user ZOEMOM37.






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