Chicken Soup with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,239 mg | (31 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 chicken
- 1 bay leaf
- 1 sprig thyme
- 2 cloves
- 10 peppercorns
- 2 carrots
- 1 stalk Leeks
- ¼ Celery root
- 1 Parsnip
- 1 onion
- 500 grams starchy potatoes
- 2 Pickled cucumbers
- 1 bunch parsley
- 1 bunch Dill
- 3 Tbsps acid Whipped cream
- salt
Preparation steps
Rinse chicken inside and out, put in a large pot, and cover with cold water. Add the bay leaf, thyme, cloves, and peppercorns and bring to a boil. Simmer over low heat for about 2 1/2 hours, skimming the foam off the top. Rinse the vegetables. Cut the leek into rings and peel and roughly chop the onion, parsnip, and celery root. Add to pot and simmer 1 1/2 hours. Remove chicken from the broth. Strain the broth and let cool.
Remove bones and skin from chicken and cut meat into pieces. Peel the potatoes and cut into cubes. Skim some of the fat from the chicken broth and in a saucepan glaze the potatoes with it. Add 1 liter (approximately 4 cups) of the broth and cook potatoes until tender. Puree the soup vegetables with the potatoes in batches and add back into the broth. Chop the pickled cucumbers into small pieces and add them to the soup along with the chicken. Season with salt and pepper. Rinse the parsley and dill, shake dry, chop finely, and sprinkle over the soup for garnish. If desired, top bowls of soup with a dab of sour cream in the center to serve.
