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  Chicken legs 6
  Boneless chicken breasts 6
  Homemade chicken stock 10 Cup (160 tbs)
  Bay leaves 6
  Fresh thyme sprigs/1 teaspoon dried thyme 4 Small (Several Sprigs)
  Freshly ground pepper To Taste
  Grated nutmeg 1 Pinch
  Finely chopped fresh parsley/2 tablespoons dried parsley 2 Tablespoon
  Carrots 6 Large, cut into 1-inch pieces
  Parsnips 6 , cut into 1-inch pieces
  Onion 1 Small, finely chopped
  Large mushrooms 3⁄4 Pound, cleaned and halved (12 Mushrooms)
  New red potatoes 12 Small, peeled and halved
  Peeled tomatoes/1 can of 16-ounce peeled tomatoes 4 (Fresh)
  Fresh green peas/1 package of 10 ounce frozen green peas 1 Cup (16 tbs)

Place the chicken pieces in a large soup kettle and add enough chicken broth to cover generously.
Add the bay leaves, thyme, pepper, nutmeg, parsley, carrots, parsnips, and onions to the pot.
Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 30 minutes, stirring occasionally.
Add the mushrooms, pota-toe, tomatoes, and peas.
Cook for an additional 30 minutes.
If necessary, add small amounts of the remaining broth to keep ingredients covered at all times.
Divide the chicken, vegetables and liquid among 6 large soup bowls and serve at once.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 769 Calories from Fat 194

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 183.2 mg61.1%

Sodium 1255.3 mg52.3%

Total Carbohydrates 69 g23.1%

Dietary Fiber 11.8 g47.2%

Sugars 20.4 g

Protein 73 g146.5%

Vitamin A 267.7% Vitamin C 120.9%

Calcium 16.5% Iron 34.7%

*Based on a 2000 Calorie diet

Chicken In The Pot Recipe