Chicken Barley Soup with Dried Plums
Nutritional values
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 112.9 μg | (188 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,422 mg | (36 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 632 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 12 g |
Preparation steps
Halve leeks lengthwise, rinse, and remove dark green parts. Cut the remaining leek into slices. Peel and dice the onion.
Rinse the chicken and pat dry. Place the chicken, chicken heart and dried plums in a saucepan. Cover with water and bring to a boil. Skin the foam off the surface. After 30 minutes, add the onions and barley, and season with salt and pepper to taste. Cover and simmer over low heat for another 1 1/2 hours. After 1 1/4 hours, stir in the chicken liver and leeks.
Once cooked, remove the chicken from the broth and remove the meat from the bones. Cut the heart and liver into thin strips.
Bring the broth to a boil and allow to reduce to a third of the volume.
Stir the meat back into the broth and season with salt and pepper to taste. Rinse the parsley, shake dry, pluck leaves and finely chop. Serve the soup garnished with parsley.
