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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot combine the tomato puree, paste, stock, and water; set aside. | 2. In a fry pan saute the oil, onion, garlic, and carrots. | 3. Add all the rest of the ingredients and put them into the large pot. | 4. Simmer for 2 hours partly covered--stirring often. | 5. Remove chicken being careful to get all the bones out. | 6. Pick over the chicken meat and put back into the pot. | 7. Skim the fat. | 8. Store in refrigerator for various uses during the week. | 9. Freezes well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato puree	2	cans		624.72	147.6312	27.125999999999998	3.4524
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
chicken stock beef	1	quart		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		minced	88.0	20.548000000000002	2.42	0.22
garlic clove	6		chopped	-	-	-	-
carrot	1		grated	29.52	6.8976	0.6696	0.1728
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
mushroom	1/2		chopped	-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
bay leaf	2			-	-	-	-
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1 -2	tablespoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
chicken	1	lb	skinless	965.6022	0.5893	83.0962	67.2295

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.