Photo: Cala
Estimated Nutrition (whole recipe, rough)
532
Calories
41g
Protein
6g
Fat
81g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- =
- Bones and trimmings from 1 turkey
- 5 cups water
- 1 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon ground white pepper
- 2 medium carrots, sliced
- 1 cup whole kernel corn
- 1 cup chopped onion
- 1 stalk celery, sliced
- 1/2 cup uncooked rice
- 2 tablespoons chopped fresh parsley
- =
Directions
1
Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan; bring to a boil. Lower heat to simmer and cook, covered, 3 to 4 hours. Remove bones; cut off meat and return meat to broth.
2
Add carrots, corn, onion, celery and rice to broth. Simmer, covered, 30 minutes or until rice and vegetables are tender. Garnish with parsley.
Recipe sourced from
fandom