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Servings: 1
59 g protein
32 g carbs
26 g fat
592 kcal

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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