Chicken Soup with Egg and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 88.8 μg | (148 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 40.4 mg | (337 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,372 mg | (34 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 530 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 1 stalk Leeks
- 2 carrots
- 200 grams Celery root
- 1 chicken (1,2 kg)
- 1 tsp white peppercorns
- 3 cloves
- 2 fresh bay leaves
- 1 handful parsley
- 3 scallions
- 3 tsps cornstarch
- 1 Tbsp soy sauce
- 2 Tbsps White vinegar
- 2 eggs
- salt
- peppers
Preparation steps
Peel the onion and cut in half horizontally. Lay with the cut surfaces down in a large pot and let brown on the hot stove.
Meanwhile, rinse the leeks, carrots and celery and peel. Cut the leeks, carrots and celery into chunks. Rinse the chicken thoroughly.
Add about 2 liters (approximately 8 1/2 cups) of cold water into the pot. Add the chicken and the prepared vegetables, spices and 2-3 stalks of parsley and leave on a low heat just below the boiling point for about 2 1/2 hours. Skim the foam as needed and pour in water so that the chicken is always covered.
Remove the chicken from the finished broth and let cool. Remove the skin, loosen the meat from the bone, tear into pieces and distribute into four soup bowls. Strain the stock into a fresh pot. Rinse the parsley, shake dry and cut the leaves into strips. Rinse the scallions, trim and cut into small rings and add to the broth. Mix the cornstarch with a little cold water and pour in the soy sauce and the vinegar to the soup. Bring to a boil again while stirring with a whisk. Whisk the egg. Reduce the temperature of the soup so that it doesn't boil. Add the eggs, stirring constantly into the soup and season with salt and pepper. Pour the soup over the chicken in the bowls and sprinkle with parsley. Serve immediately.
