Recipe Details
Ingredients
-
1tablespoonvegetable oil
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1 ½poundschicken, diced
-
4rutabagas, peeled and diced
-
4mediumbeets, peeled and diced
-
4carrots, diced
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3stalkscelery, diced
-
1red onion, diced
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water, or to cover
Cooking Directions
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Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
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Add rutabagas, beets, carrots, celery, and onion to the pot.
-
Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe15 | |
| Calories111 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 0g |
2% |
| Cholesterol 23mg |
8% |
| Sodium 80mg |
3% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 4g |
14% |
| Total Sugars 9g |
|
| Protein 11g |
|
| Vitamin C 29mg |
143% |
| Calcium 72mg |
6% |
| Iron 1mg |
6% |
| Potassium 560mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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