Recipe Details
Ingredients
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6quartswater, divided
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1whole chicken, giblets removed
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5carrots, chopped
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4stalkscelery, chopped
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1mediumonion, chopped
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2cupschopped cabbage
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¼cupwhite wine (Optional)
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2tablespoonschicken bouillon granules
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2tablespoonsdried dill weed
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1tablespoonbutter, or to taste (Optional)
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1tablespoondried parsley
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1tablespoonground thyme
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2clovesgarlic, minced
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2teaspoonsground white pepper
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2bay leaves
Cooking Directions
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Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken meat easily falls off the bone, about 45 minutes. Remove chicken to a platter and cover with plastic wrap. Cover the pot with a lid. Refrigerate chicken and broth until chicken is cool enough to handle, about 40 minutes.
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Remove meat from chicken bones; set aside. Skim excess fat off the top of cooled broth.
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Add remaining 2 quarts water, chicken meat, carrots, celery, onion, cabbage, wine, bouillon, dill, butter, parsley, thyme, garlic, white pepper, and bay leaves to broth in the pot. Cook over medium heat until vegetables have softened, about 30 minutes.
Recipe Tip
You can use a cooked rotisserie chicken from your grocery store to save time.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories55 | |
% Daily Value * | |
Total Fat 1g |
1% |
Saturated Fat 0g |
1% |
Cholesterol 64mg |
21% |
Sodium 354mg |
15% |
Total Carbohydrate 7g |
3% |
Dietary Fiber 2g |
8% |
Total Sugars 3g |
|
Protein 5g |
11% |
Vitamin C 16mg |
18% |
Calcium 74mg |
6% |
Iron 2mg |
12% |
Potassium 248mg |
5% |
* 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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