Photo: Cala
Estimated Nutrition (whole recipe, rough)
730
Calories
43g
Protein
32g
Fat
71g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium onion, chopped
- 1 Turkish or 1/2 California bay leaf
- 2 tablespoons olive oil
- 1 large carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 tablespoon tomato paste
- 1/2 pound sweet potato, peeled and cubed (1/2 inch)
- 1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
- 2 cups reduced-sodium vegetable or chicken broth
- 1 1/2 cups water
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes