Chicken Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 chicken (of 1,2 kg)
- salt
- 2 Tbsps black peppercorns
- 2 bay leaves
- 1 pc ginger (about 5 cm, thinly sliced)
- 2 garlic cloves (peeled)
- 2 onions
- 4 carrots
- 2 Parsnips
- 1 pc Celery root (about 50 grams)
- ½ bunch parsley
- freshly ground peppers
- 4 garlic cloves (finely chopped)
Preparation steps
Peel the ginger. Put the chicken in a pot with cold water (so meat is completely covered) and bring to a boil over high heat. Skim the resulting foam. Season with salt, peppercorns, ginger, garlic and bay leaves.
Rinse the onions (do not peel) and cut into quarters. Peel carrots, parsnips and celery root. Cut the vegetables into pieces and add to the boiling soup. Cover and cook gently over semi-low heat about 1 1/4 hours, until the chicken is cooked. Remove the chicken from the soup. Pour the broth through a sieve and season with salt and pepper. Free the chicken of skin and bones and cut about 300 grams (approximately 1 1/2 cups) of meat into very fine strips. Rinse the parsley, shake dry and pluck off the leaves.
Fill the broth into soup bowls. To serve, top with 1-2 tablespoons of the chicken and garnish with parsley leaves and chopped garlic.
