Chicken Bog

1. 1

   Assemble all ingredients.

2. 2

   In a large pot over medium heat, bring the water, chicken, onion, and salt to a boil. Lower the heat, cover, and simmer until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should register at least 165 degrees F (74 degrees C).

3. 3

   Move the chicken to a cutting board and let it cool for 10 to 15 minutes.

4. 4

   Skim off and discard the fat from the cooking liquid. Measure 3 1/2 cups of the cooking liquid and pour it into a 6-quart saucepan. Discard any remaining cooking liquid.

5. 5

   Remove and discard the chicken skin and bones. Chop the meat into bite-sized pieces.

6. 6

   Add the chicken to the cooking liquid in the saucepan. Stir in the sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until it thickens to the desired consistency, 10 to 20 more minutes.

• Calories 450.2 kcal High
• Protein 43.6 g Good Source
• Carbs 39.86 g Moderate
• Total Fat 12.89 g Moderate
• Saturated Fat 3.05 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 142.89 mg High
• Sodium 1036.9 mg High
• Fiber 1.81 g Low Source
• Sugar 10.12 g High
• Added Sugar 9.95 g Moderate
• Calcium 8.14 mg Low Source
• Iron 1.64 mg Low Source
• Potassium 79.95 mg Low Source
• Vitamin A 2.6 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Onions 🧅