Chicken Stew with Cabbage and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 58.6 μg | (98 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,893 mg | (47 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 585 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 chicken
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 tsp salt
- 2 bay leaves
- 3 cloves
- 1 tsp white peppercorns
- ½ tsp Juniper berries
- 4 carrots
- 500 grams Savoy cabbage
- 3 sticks Celery
- 1 onion
Preparation steps
For the broth, rinse the chicken, pat dry and place in a pot. Trim and peel the vegetables. Peel the onion and cut into sections. Add the vegetables and onion to the pot. Pour in 2.5 liters (approximately 2 1/2 quarts) of water and salt, bay leaves and cloves. Bring to a boil, then let simmer for about 2 hours on low heat. If necessary, skim any resulting foam.
After about 1.5 hours, add the peppercorns and juniper berries to the broth. If necessary, add a little water.
Meanwhile, peel the carrots and cut diagonally into pieces. Rinse the cabbage and chop the leaves. Trim, rinse and slice the celery. Peel the onion and cut into strips.
Remove the chicken from the broth and let it cool slightly. Remove the skin, take the meat off the bones and cut the meat into bite-sized pieces.
Measure 800 ml (approximately 3 1/2 cups) of the broth and bring to boil with the vegetables. Reduce heat and simmer for approximately 20 minutes. Add the meat and simmer until heated through.
Season the soup with salt and pepper and serve in bowls.
