- Recipes Home
- Interest Groups
Chicken In The Pot Recipe
|Boneless chicken breasts||6|
|Homemade chicken stock||10 Cup (160 tbs)|
|Fresh thyme sprigs/1 teaspoon dried thyme||4 Small (Several Sprigs)|
|Freshly ground pepper||To Taste|
|Grated nutmeg||1 Pinch|
|Finely chopped fresh parsley/2 tablespoons dried parsley||2 Tablespoon|
|Carrots||6 Large, cut into 1-inch pieces|
|Parsnips||6 , cut into 1-inch pieces|
|Onion||1 Small, finely chopped|
|Large mushrooms||3⁄4 Pound, cleaned and halved (12 Mushrooms)|
|New red potatoes||12 Small, peeled and halved|
|Peeled tomatoes/1 can of 16-ounce peeled tomatoes||4 (Fresh)|
|Fresh green peas/1 package of 10 ounce frozen green peas||1 Cup (16 tbs)|
Calories 769 Calories from Fat 194
% Daily Value*
Total Fat 22 g34.1%
Saturated Fat 5.9 g29.3%
Trans Fat 0 g
Cholesterol 183.2 mg
Sodium 1255.3 mg52.3%
Total Carbohydrates 69 g23.1%
Dietary Fiber 11.8 g47.2%
Sugars 20.4 g
Protein 73 g146.5%
Vitamin A 267.7% Vitamin C 120.9%
Calcium 16.5% Iron 34.7%
*Based on a 2000 Calorie diet
Add the bay leaves, thyme, pepper, nutmeg, parsley, carrots, parsnips, and onions to the pot.
Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 30 minutes, stirring occasionally.
Add the mushrooms, pota-toe, tomatoes, and peas.
Cook for an additional 30 minutes.
If necessary, add small amounts of the remaining broth to keep ingredients covered at all times.
Divide the chicken, vegetables and liquid among 6 large soup bowls and serve at once.