Chicken Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,211 cal. | (58 %) | ||
| Protein | 240 g | (245 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 153.2 mg | (1,277 %) | ||
| Vitamin B₆ | 5.7 mg | (407 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 9.2 mg | (153 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 3,598 mg | (90 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 317 mg | (106 %) | ||
| Iron | 15.5 mg | (103 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 1,911 mg | |||
| Cholesterol | 620 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 1 chicken (1,2 kg)
- 1 fresh garlic clove
- 4 centimeters ginger
- 200 grams Pearl onion
- 2 stalks Celery
- 2 sprigs rosemary
- 5 sprigs thyme
- 1 tsp peppercorns
- 2 Star anise
Preparation steps
Rinse the chicken thoroughly and place in a large pot.
Rinse the garlic bulb halve horizontally. Rinse the ginger and cut into chunks. Peel the onions. Rinse and cut the celery into 3-4 cm (approximately 1 1/2-inch) long pieces. Rinse the herbs and shake dry. Add to the chicken along with the prepared vegetables and add the peppercorns and star anise. Cover with cold water by 2 inches and bring to a boil. Reduce the heat and leave to simmer just below the boiling point until the soup is very flavorful, about 2 1/2 hours adding water as needed and skimming off the foam from the top.
Remove the chicken from the broth and let cool. Strain the soup through a cheesecloth-lined sieve. If desired, skim off the fat, remove the chicken from the bones and serve in the soup.
