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Ingredients
Chicken Stew with Vegetables
- For the broth
- 1 chicken (1.5 kg; ready to cook)
- 500 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 onions
- 2 ½ liters water
- 3 bay leaves
- 1 tsp peppercorns
- 1 Tbsp salt
For the broth, rinse chicken thoroughly and pat dry. Peel onions, slice into quarters and chop coarsely.
Rinse, trim and chop soup vegetables. Add soup vegetables and chicken into a large pot and pour water over all.
Season with salt, pepper and bay leaves and bring to a boil.
Once the soup boils, reduce heat, cover and simmer for about 1 1/2 hours. If necessary, you can skim oil from the top of the soup.
Gently remove chicken from soup and place on a plate. Line a colander with cheesecloth and pour broth through the cheesecloth into another pot.
For the vegetables, Rinse broccoli, trim and cut into florets. Rinse cauliflower, trim and cut into florets. Peel carrots and cut into slices. Rinse leeks, trim and cut into rings. Blanch broccoli, cauliflower and carrots in boiling salted water for 2-3 minutes each and drain.
Heat chicken broth until just before boiling point. Add leek rings, broccoli, cauliflower and carrots and let stand for 10 minutes, but do not boil. Season with salt, pepper and nutmeg.
In the meantime, trim chicken by removing skin and any bones or gristle. Cut breast meat into smaller pieces and add to the soup. Use remaining meat as desired. To serve, fill soup bowls while soup is still hot and garnish with parsley.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |