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14Ingredients
70Minutes
240Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 lb. russet potatoes (peeled & thinly sliced)
- 1 lb. boneless skinless chicken breasts (shortcut: use pre-cooked rotisserie chicken)
- 1 cup onion (diced)
- 1 cup carrots (sliced)
- 1 cup celery (sliced)
- 8 cups chicken broth
- 3 garlic cloves (minced)
- 3/4 thyme (dried)
- 1 tsp. parsley (dried)
- 1/4 tsp. rosemary (dried)
- 1/4 tsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1 pinch shredded cheese (& fresh parsley, optional)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium360mg15% |
| Potassium1160mg33% |
| Protein22g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Raina 5 years ago
Recipe ok, but needs quite a bit of modifications. I don’t recommend boiling the potatoes with the other veggies. The veggies came out soggier than I would’ve preferred. It was also hard to mash without mashing everything else. Next time, I will boil the potatoes first, then add in the vegetables. It also could use less broth, maybe just 5-6 cups for a better texture.