Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
306
Calories
36g
Protein
4g
Fat
32g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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
- 2½ cups chicken broth
- 1¼ cups carrot, cut in ½ inch pieces
- 1¼ cup celery, chopped
- 1¼ cup turnip, diced
- ¾ cup onion, chopped
- 2 (15.5 ounce) cans tomatoes
- ¼ teaspoon thyme
- ¼ teaspoon pepper
- 5 cups chicken, cooked and diced
Directions
1
1.Heat chicken broth to boiling in large saucepan.
2
2.Add raw vegetables to chicken broth. Cover and boil gently until vegetables are tender, about 10 minutes.
3
3.Break up large pieces of tomato. Add to vegetable mixture.
4
4.Add thyme, pepper, and diced chicken to cooked vegetables. Simmer, covered, for 10 minutes to blend flavors. If desired, add more broth.
Recipe sourced from
fandom