Chicken Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 86.1 μg | (144 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 42 mg | (350 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,616 mg | (40 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 586 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 chicken (ready to cook)
- 3 carrots
- 300 grams Celery root
- 1 ½ stalks Leeks
- ½ onion
- 2 bay leaves
- 3 cloves
- 1 tsp white peppercorns
- ½ tsp Juniper berries
- salt
- 200 grams small Conchiglie
- Chervil (for garnish)
Preparation steps
Rinse the chicken, pat dry and tie with kitchen string.
Rinse and peel the carrots, celery root and leek. Halve the leek lengthwise and set one half aside. Halve the remaining leek crosswise and tie with half of the carrots and half of the celery root using kitchen string. Roast the onion, cut side down, in a frying pan until dark brown. Add the bay leaves and cloves.
Place the chicken in a large pot with about 2.5 liters (approximately 10.5 cups) of cold water. Add the vegetables and onion. Bring to a boil. Let simmer over low heat for about 2 hours. Skim off the resulting foam, as necessary.
After about 1.5 hours, add the peppercorns and juniper berries. If necessary, add more broth.
Slice the remaining carrots. Cut the remaining leek into rings. Cut the remaining celery root into cubes. Cook in a little broth, until al dente. Cook the pasta in boiling salt water until al dente. Rinse in cold water and drain well.
Remove the chicken from the pot. Rinse the meat, remove the skin and cut the chicken into small pieces.
Pour the broth through a cloth-lined sieve. Bring to a boil and season with salt.
Divide the chicken, vegetables and pasta into bowls. Pour in the hot soup. Serve garnished with chervil leaves.
