Chicken Veg Stock

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Chicken Veg Stock calories by ingredient


Introduction

Chop all items and put to boil. Serve warm. Don't drain the broth. Chop all items and put to boil. Serve warm. Don't drain the broth.
Number of Servings: 2

Ingredients

    1.0 small (5-1/2" long) Carrots, raw
    290.0 Grams Chicken Breast, with skin
    2.0 serving 1 Med. Green Bell Pepper
    1.0 cup Peas, fresh
    10.0 beans (4" long) Green Beans (snap)
    1.0 medium (3/4" to 1" dia) Radishes
    5.0 serving Green Onion (fresh-1 stalk)
    750.0 mL Water, tap
    3.0 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.