• low fat 2.93g 2.93%
  • low sat fat 0.89g 0.89%
  • low salt 54.55mg 0.05%
  • low sugar 1.65g 1.65%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place quartered chicken in a large pot. Cover with water and simmer for 30 minutes.
  2. Add vegetables, salt and pepper and cook slowly for 2 1/2 to 3 hours. (Alternately, pressure cook for 30 minutes.)
  3. Strain through colander. Cool. Chill in refrigerator. Skim fat.
  4. Serve reheated with matzoh balls, noodles or meat filled dumplings or just plain. Garnish with chopped parsley.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
190.38g
100.00g
Energy (kJ)
662.36kJ
347.93kJ
Protein (g)
22.28g
11.70g
Total fat (g)
5.58g
2.93g
- Saturated fat (g)
1.70g
0.89g
- Polyunsaturated fat (g)
0.70g
0.37g
- Monounsaturated fat (g)
2.20g
1.16g
Cholesterol (mg)
66.00mg
34.67mg
Carbohydrate-available (g)
3.92g
2.06g
CarbohydrateSE (g)
3.62g
1.90g
- Sugars (g)
3.14g
1.65g
Water (g)
155.79g
81.83g
Dietary fibre (g)
1.96g
1.03g
Thiamin (mg)
0.13mg
0.07mg
Riboflavin (mg)
0.13mg
0.07mg
Niacin (mg)
5.45mg
2.86mg
Niacin equivalents (mg)
10.46mg
5.49mg
Vitamin C (mg)
6.64mg
3.49mg
Total folate (ug)
23.85ug
12.53ug
Total vitamin A equivalents (ug)
537.05ug
282.10ug
Retinol (ug)
16.00ug
8.40ug
Beta carotene equivalents (ug)
3122.18ug
1640.01ug
Sodium (mg)
103.85mg
54.55mg
Potassium (mg)
467.58mg
245.61mg
Magnesium (mg)
32.87mg
17.27mg
Calcium (mg)
35.78mg
18.79mg
Phosphorus (mg)
261.82mg
137.53mg
Iron (mg)
0.89mg
0.47mg
Zinc (mg)
0.99mg
0.52mg

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