Chicken Noodle Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,397 mg | (35 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 564 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 chicken
- 1 onion
- 1 garlic clove
- 5 cloves
- 4 bay leaves
- 1 tsp black peppercorns
- salt
- 250 grams carrots
- 1 Parsnip
- 2 sticks Celery
- 1 size Leek
- 200 grams soup noodles
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
Thoroughly rinse the chicken. Peel the onion and the garlic. Halve the onion and lard with the bay leaves and the cloves. Place the chiken in a large pot and cover with 2 liters (approximately 2 quarts) of water. Add the studded onion, peppercorns, and plenty of salt. Bring the mixture to a boil, reduce the heat, and cover the pot. Simmer the mixture gently for 1 hour, making sure to skim any foam that rises to the top.
Rinse the vegetables thoroughly. Peel the carrots and parsnip, then cut into cubes. Cut the celery into small pieces, and thinly slice the leeks.
After the 1 hour of cook time has ended, remove the chicken from the pot. Pass the broth through a fine strainer into a clean pot, add the prepared vegetables and the chicken, and cook another 30 minutes.
Remove the chicken from the pot. Cool slightly, then remove the meat and tear into small pieces. Add the chicken pieces back to the pot.
Cook the noodles in boiling salted water according to the packgae directions until al dente. Drain the noodles, then add to the soup.
Season to taste with salt, pepper, and lemon juice. Divide the soup into bowls, and serve immediately.
