|Chicken||2 1⁄2 Pound, cut into serving pieces|
|Water||4 Cup (64 tbs)|
|Onion/2 leeks||1 , chopped|
|Carrots||2 , diced|
|Chicken bouillon cubes||3|
|Fresh peas||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
Place the chicken in a 2 quart glass or ceramic casserole.
Add 2 cups of water, the onion or leeks, and carrots.
Cover and cook on the highest setting for 30 minutes.
Cool the chicken and discard the skin and bones.
Cut the meat into small pieces and place to one side.
Skim the fat from the surface of the broth in the casserole.
Add the remaining 2 cups of water, the bouillon cubes, peas, and parsley.
Cook for 2 minutes.
Add the chicken pieces and season with salt and pepper.
Continue cooking, uncovered, for 2 more minutes, until the soup is hot.
Calories 590 Calories from Fat 286
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 9 g45.1%
Trans Fat 0 g
Cholesterol 189.9 mg63.3%
Sodium 1009.3 mg42.1%
Total Carbohydrates 13 g4.2%
Dietary Fiber 3.5 g14.2%
Sugars 5 g
Protein 60 g120.6%
Vitamin A 125.7% Vitamin C 48%
Calcium 6.9% Iron 18.9%
*Based on a 2000 Calorie diet