Recipe Category:

Published:  2013 - 05 - 07

Nutritive Information:   

• Calories: 618.60 cal

• Protein: 46.71g

• Fat: 9.85g

• Fiber: 2.49g

• Cholesterol: 171.00mg

• Vitamin A: 613.53 RE

• Vitamin C: 13.75mg

• Vitamin E: 6.81mg

• Thiamine: 0.47mg

• Riboflavin: 0.50mg

• Niacin: 18.64mg

• Vitamin B6: 0.87mg

• Vit. B12: 0.70mg

• Folate: 38.92 mg

• Sodium: 978.62mg

• Calcium: 65.79mg

• Magnesium: 361.84mg

• Potassium: 735.15mg

• Iron: 4.16mg

• Zinc: 3.66mg

Instructions:

• In a large Dutch oven, place chicken breasts. Add water, celery, onion, salt, pepper, and bay leaves. Over high heat, bring to a boil; reduce heat to low and simmer, covered, about 30 minutes. Remove chicken and bay leaves; skim off fat from broth. 

• Add carrots and macaroni and return to boil. Lower heat and simmer about 10 minutes until macaroni is tender. 

• Remove skin and bones from chicken and discard; chop chicken into bite-sized pieces. Add chicken, mushrooms, and parsley to Dutch oven and cook until mushrooms are done, about 5 minutes. 

Serves: 6

Ingredients:

• Chicken whole fryers 3 pounds , w/skin

• Water 6 cups

• Celery 1-1/2 cups, 1 cup diced

• Onion 3/4 cup

• Salt 2 teaspoons

• Pepper 1/2 teaspoon

• Bay leaf 2 pieces

• Carrot Shredded 1 cup

• Macaroni 6 ounces , uncooked

• Mushrooms sliced 1-1/2 cups

• Parsley fresh 1 Tablespoon

Video :

To view the video of the recipe/similar recipe, click here

Source