4 Serves
90 Mins
If using whole chicken breasts, place them into a food processor and pulse until finely ground.
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Vitamin E
2 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
70 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
691 mg / 1,250 mgPotassium
1494 mg / 4,700 mgSodium
1056 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
10 g / 20 gCholesterol
216 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat, then add the ground chicken and cook until browned and no longer pink.
Clean the food processor bowl, then add the carrots, celery, garlic, and red bell pepper, pulsing until finely pureed.
Stir the vegetable puree into the chicken mixture and sauté until the vegetables begin to soften.
Incorporate the remaining liquid and seasoning ingredients, reduce the heat to a simmer, and cook for one hour to allow flavors to meld.
19
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