Estimated Nutrition (whole recipe, rough)
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 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 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
- 3 onions chopped
- 4 celery sliced
- salt
- pepper
- 1 tbsp basil
- ½ tsp thyme
- ½ tsp sage
- 20 oz peas frozen
- 2½ lbs chicken pieces
- 5½ cups water
- ¾ cup rice, raw, converted
Directions
Place all ingredients, except rice, into slow cooker in order listed.
Cover and cook 1 hour on high; reduce heat to low and cook an additional 8to 9 hours.
One hour before serving, remove chicken and cool slightly.
Remove meat from bones and return to slow cooker.
Cover and cook an additional hour on high.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Chicken soup Recipes
Category:Chicken Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Pea Recipes
Category:Converted rice Recipes