Chicken Veg Stock
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1.0 small (5-1/2" long) Carrots, raw290.0 Grams Chicken Breast, with skin2.0 serving 1 Med. Green Bell Pepper1.0 cup Peas, fresh10.0 beans (4" long) Green Beans (snap)1.0 medium (3/4" to 1" dia) Radishes5.0 serving Green Onion (fresh-1 stalk)750.0 mL Water, tap3.0 tsp Salt
Directions
Just chop the veggies according your own suitability, add medium chopped chicken breast, then add water and salt. Boil, then shimmer till oil is seen on the surface. Serve warm.

Serving Size: 6 cup each

Number of Servings: 2.0

Recipe submitted by SparkPeople user RAYMSM.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 364.8
  • Total Fat: 13.8 g
  • Cholesterol: 92.8 mg
  • Sodium: 3,610.4 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 35.9 g

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