Chicken Soup with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 64 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 58.6 μg | (98 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Preparation steps
For the broth, rinse the chicken, add to coarsely chopped soup vegetables and spices in a pot and pour in enough water so everything is submerged. Season with salt and bring to a boil. Reduce heat to medium and simmer for 1.5 hours.
For the soup, peel carrots, cut into quarters lengthwise and cut into 1.5 cm thick slices. Rinse leek and cut into rings. Peel kohlrabi and cut into 1.5 cm (approximately 1/2 inch) cubes. Rinse the celery, remove any strings and cut into slices. Rinse parsley, shake dry, pluck off leaves and chop.
Remove the chicken from the broth and let cool. Strain the broth through a fine sieve, measure 1.5 liters (about 6 1/2 cups) and bring to a boil together with the prepared vegetables. Simmer 10-15 minutes over medium heat.
Meanwhile, remove the meat from the bone, remove the skin and divide or shred the meat into bite-sized pieces. Add to the soup and season with salt and pepper.
Serve soup sprinkled with freshly chopped parsley.
