Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
| Leaf | 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
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- 2-3 lbs. frying chicken, cut up
- 1/2 can (10 oz.) vegetarian vegetable soup
- 1 can water
- 2 sprigs of parsley
- 1 basil leaf (optional)
Directions
1.Place chicken, skin side down, in cold skillet. Brown over medium heat, turning to brown inside.
2.Remove from heat (chicken skin can easily be removed at this point). Pour off all fat remaining in skillet.
3.Replace chicken, pour soup and water over chicken, and add seasonings.
4.Simmer 1 hour in covered skillet, turning pieces once to keep them moist. May be frozen after cooking.