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
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
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.
