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Ingredients
Chicken With Carrots And Prunes
- For the chicken
- 1 Roasted Chicken
- 2 liters Chicken broth
- 1 bunch Soup vegetables
- To serve
- 1 Tbsp Pastry flour
- 1 finely grated carrot
- parsley (for garnish)
For the carrot and prunes: Soak the prunes overnight. The following day, peel the carrots, quarter lengthwise and chop. Transfer to a large saucepan along with the prunes, prune soaking liquid and lemon slice. Bring to a boil, reduce the heat and simmer for 30 minutes.
Add the salt and sugar and cook over low heat for another 45 minutes. Meanwhile, for the chicken: Rinse the chicken and pat dry. Trim the soup vegetables, rinse and chop.
Bring the chicken broth to a boil, add the soup vegetables and chicken and simmer over low heat for 1-1 1/2 hours. Remove from the heat and pick the chicken meat, discarding the bones and skin.
If the carrot and prune mixture is very liquidy, whisk the flour with a little water, add to the carrot mixture and stir until thickened. Garnish with grated carrot and parsley and serve with chicken.
(Percentage of daily recommendation)
| Calorie | 1,725 cal. | (82 %) | ||
| Protein | 149.5 g | (153 %) | ||
| Fat | 31.36 g | (27 %) | ||
| Carbohydrates | 226.5 g | (151 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 66.88 g | (223 %) |