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Ingredientes
- 1 pound of chicken
- 4 carrots, sliced
- 1 can of tomato soup
- 4 c. of rice
- 2 stalks of celery, sliced
- 2 chicken bouillon cubes
Direcciones
- Boil chicken in big pot of water for 1 hour. Take chicken out and cold. Pick meat off bone. Cook rice separately. Then add in all of the above ingredients including cooked rice to stock.
- (Scott Cochran - Grade 2)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 12 servings | |
| Calories 310 | |
| Calories from Fat 42 | 14% |
| Total Fat 4.7g | 6% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 306mg | 13% |
| Potassium 285mg | 8% |
| Total Carbs 54.77g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.22g | 2% |
| Protein 10.6g | 17% |
