Chicken Broth with Rutabaga
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If you have a little more time, you can also make the chicken stock yourself. Then you can do without unnecessary additives, such as sugar.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 318 kcal | (15 %) | ||
| Protein | 35.9 g | (37 %) | ||
| Fat | 10.9 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Roughage | 7.16 g | (24 %) | ||
| Saturated fatty acids | 3.22 g |
Ingredients
- Ingredients
- 500 grams Rutabaga
- 3 carrots
- 1 onion
- 1 garlic clove
- 1 tsp Canola oil
- Iodized salt (with fluoride)
- peppers
- 600 milliliters Chicken broth
- 300 milliliters water
- 1 stalk Leeks
- 400 grams Chicken breasts
- 2 Tbsps freshly chopped parsley
- Chervil (for garnish)
Preparation steps
Peel the rutabagas, carrots, onion and garlic. Cut the rutabagas into bite-sized slices and cut the carrots into slices. Chop the onion and garlic finely. Sauté the onions and garlic in oil, add the rutabaga and carrot pieces, season with salt and pepper and pour in the broth. Simmer for about 10 minutes.
Meanwhile, rinse, trim and cut the leeks diagonally into rings. Rinse the chicken breasts, pat dry and cut into bite-size pieces. Add to the soup and leave for about 10 minutes just until done. If necessary, add some more broth.
Finally, add the parsley and season with salt and pepper. Serve with parsley as garnish.