Chicken Potato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 56.6 μg | (94 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 43.5 mg | (363 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 2,146 mg | (54 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 538 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 chicken (1 kg)
- 1 sprig thyme
- 2 bay leaves
- ½ tsp peppercorns
- salt
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 kilogram potatoes
- 1 bunch Chives
- 200 grams Sour cream
Preparation steps
Rinse the chicken and boil with thyme, bay leaf, peppercorns, a pinch of salt and 2 liters of water in a tall pot. Simmer covered for about 1 hour.
Meanwhile, trim the greens from the leeks and rinse. Cut the bottom half into very fine rings and set aside, cutting the rest into coarse pieces. Peel carrots. Cut half carrots into fine sticks, set aside, and chop the remaining carrots coarsely. Peel celeriac, onion and potatoes and chop coarsely. Laying finely sliced leeks and carrots aside, add the rest of the vegetables to pot and cook about 30 min. Lift out the chicken, remove the skin and bones, and cut meat into small pieces. From the chicken and vegetable broth skim as much fat as possible and then purée in a blender. Rinse chives and cut into small rings. Pour the soup back into the pot, bring to boil, add the finely chopped vegetables, chives and meat, and cook until heated through. Serve with sour cream.
