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Servings: 1
59 g protein
32 g carbs
26 g fat
592 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Split the roasted chicken in half-lengthwise. Cover it water and bring it to a boil.
- Remove the fat from the surface of broth. Add turnip, carrot, parsnip, leek and celery and bring the mixture to a boil.
- Reduce heat and simmer until the vegetables are tender.
- Remove chicken and keep it aside to cool. Now shred chicken into pieces so that 6 cups of meat is obtained
- Add chicken to the pan along with salt, pepper and dill.
- Cook noodles as per the directions given in the package. Transfer ½ cup noodles in each of 8 bowls. Top each of the bowls with the 1 ½ cup chicken mixture. Serve hot.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 592 kcal
Calories from Fat 234
% Daily Values*
Total Fat 26 g
37.14%
Saturated Fat 0.38 g
1.58%
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.4 g
Cholesterol 24 mg
9.6%
Sodium 63 mg
2.74%
Potassium 386 mg
Total Carbohydrate 32 g
10.32%
Dietary Fiber 3.96 g
12.38%
Sugars 4.79 g
5.32%
Protein 59 g
Vitamin A 25.67%
Vitamin C 15%
Calcium 5.7%
Iron 7.69%
* Nutritional Values are estimated and may vary
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