Directions:
- In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
- Strain stock, reserving chicken, and refrigerate for 30 minutes.
- Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.96 Kcal (653 kJ) | ||
| Calories from fat | 65.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 11% | |
|---|---|---|---|
| Cholesterol | 41.13mg | 14% | |
| Sodium | 1100.12mg | 46% | |
| Potassium | 240.14mg | 5% | |
| Total Carbs | 12.04g | 4% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 9.91g | 20% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 6% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.81 Kcal (217 kJ) | ||
| Calories from fat | 21.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 11% | |
|---|---|---|---|
| Cholesterol | 13.66mg | 14% | |
| Sodium | 365.51mg | 46% | |
| Potassium | 79.79mg | 5% | |
| Total Carbs | 4g | 4% | |
| Sugars | 0.73g | 9% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 3.29g | 20% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 0.4mg | 6% | |
| Calcium | 17.7mg | 5% | |
* 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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