Photo: Cala
Estimated Nutrition (whole recipe, rough)
367
Calories
34g
Protein
18g
Fat
18g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Marjoram | 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
- 4 cups chicken broth
- 1/2 cup onion, chopped
- 1/2 teaspoon each crushed basil, oregano and marjoram
- 1 clove garlic
- 1/4 teaspoon pepper
- 2 cups assorted vegetables, chopped or 1-10 oz. package frozen vegetables
- 2 cups cooked chicken, skinned and cubed
- 1-15 oz. can tomatoes, crushed or chopped
Directions
1
1.In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables.
2
2.Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Stir in chicken and undrained tomatoes. Heat thoroughly.
Recipe sourced from
fandom