Chicken Potato Soup

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Chicken Potato Soup
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
567
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie567 cal.(27 %)
Protein67 g(68 %)
Fat11 g(9 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage7.1 g(24 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K56.6 μg(94 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin43.5 mg(363 %)
Vitamin B₆2 mg(143 %)
Folate134 μg(45 %)
Pantothenic acid3.6 mg(60 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C64 mg(67 %)
Potassium2,146 mg(54 %)
Calcium176 mg(18 %)
Magnesium153 mg(51 %)
Iron5.9 mg(39 %)
Iodine17 μg(9 %)
Zinc4.3 mg(54 %)
Saturated fatty acids6.2 g
Uric acid538 mg
Cholesterol179 mg
Complete sugar9 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoSour creamChivesthymechickensalt

Preparation steps

1.

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.

2.

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.