Garlic Chicken Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,331 mg | (33 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 491 mg | |||
| Cholesterol | 398 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 chicken (approximately 1.4 kg)
- 2 onions
- 2 carrots
- 200 grams Celery root
- 1 bay leaf
- 4 Juniper berries
- 1 dried chili pepper
- 8 fresh garlic cloves
- 4 slices white bread (or toast)
- 3 Tbsps butter
- 4 eggs
- salt
- 4 Tbsps freshly chopped parsley
- freshly ground peppers
Preparation steps
Rinse chicken and place in a large pot. Cover with cold water and bring to a boil. Skim resulting foam. Rinse onions, carrots and celery, trim, peel and chop coarsely. Add onions, carrots and celery to the pot and simmer together with bay leaf, juniper berries and chile pepper over low heat for 2 1/2 hours. Add more water if needed. Then remove chicken from the pot and let cool. Pour broth through a fine sieve and, if necessary, skim off fat. Pour broth back into a pot.
Remove skin from chicken solve, remove meat from bones and tear or cut into small pieces. Add chicken to the pot, heat, add peeled garlic cloves and simmer for about 10 minutes.
Toast bread slices in a hot pan with 2 tablespoons butter until golden brown. In another pan, melt remaining butter, fry 4 eggs and season lightly with salt.
Transfer soup to deep plates or soup bowls and sprinkle with parsley. Place fried eggs on toast and serve together with chicken soup.
