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Chicken Broth With Veggies Recipe
|Parsley||2 , chopped|
|Tomato puree||1 Teaspoon|
|Rice/Pasta||3 Tablespoon (Small Stars Or Rings)|
|Chicken stock||2 Liter, made from 1 chicken cube|
Calories 1019 Calories from Fat 431
% Daily Value*
Total Fat 48 g73.5%
Saturated Fat 13.5 g67.6%
Trans Fat 0 g
Cholesterol 266.2 mg
Sodium 987.8 mg41.2%
Total Carbohydrates 50 g16.8%
Dietary Fiber 3.6 g14.5%
Sugars 11.2 g
Protein 92 g184.1%
Vitamin A 69.9% Vitamin C 42.5%
Calcium 9% Iron 28.3%
*Based on a 2000 Calorie diet
1. In a large saucepan add the chicken, the giblets, except for the liver and heart and the chopped vegetables.
2. Add the prepared chicken stock to cover and simmer gently on low heat without letting the chicken to overcook and continue to simmer until the chicken is cooked.
3. Then add and cook with the tomato puree, the chicken liver, heart and pasta or rice till done.
4. Transfer the chicken to a serving platter and serve either as a main course or carve it up and serve with the broth.