(Percentage of daily recommendation)
|Calorie||403 kcal||(19 %)|
|Protein||56 g||(57 %)|
|Fat||7 g||(6 %)|
|Carbohydrates||26 g||(17 %)|
|Sugar added||0 g||(0 %)|
|Roughage||9.5 g||(32 %)|
|Vitamin A||0.6 mg||(75 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.9 mg||(24 %)|
|Vitamin B₁||0.4 mg||(40 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||35.8 mg||(298 %)|
|Vitamin B₆||1.6 mg||(114 %)|
|Folate||84 μg||(28 %)|
|Pantothenic acid||2.6 mg||(43 %)|
|Biotin||11 μg||(24 %)|
|Vitamin B₁₂||0.8 μg||(27 %)|
|Vitamin C||91 mg||(96 %)|
|Potassium||1.6 mg||(0 %)|
|Calcium||209 mg||(21 %)|
|Magnesium||144 mg||(48 %)|
|Iron||4.3 mg||(29 %)|
|Iodine||12.4 μg||(6 %)|
|Zinc||2.7 mg||(34 %)|
|Saturated fatty acids||1 g|
|Uric acid||529 mg|
Chicken breasts (each about 200 grams)
- 1 bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 tablespoon
Kohlrabi (approximately 350 grams)
waxy Potatoes (about 200 grams)
- 4 ounces
Rinse chicken breasts and pat dry with paper towels.
Halve an unpeeled onion.
From soup vegetables, peel carrots and parsley root. Trim leeks and celery. Chop 1 carrot, half of the parsley root, half of the celery and the greens of the leeks. Pluck some of the celery leaves, rinse and set aside.
Rinse the lemon in hot water, then cut into slices.
In a pot coated with oil, sear the onion halves over high heat, remove from pan. In the same pot coated with oil, cook the chicken breasts over medium heat. Turn as needed for even cooking.
Add the onion halves, chopped soup vegetables and celery leaves to pot. Pour in about 500 ml (approximately 2 cups) of water and bring to a quick boil. Add salt, peppercorns, bay leaf, lime leaves, cloves, allspice berries and lemon slices. Simmer for about 20 minutes with the lid ajar.
Meanwhile, roughly chop the rest of the soup vegetables. Scrub and peel potatoes and kohlrabi and cut into uniform pieces.
Remove chicken from the pot and set aside.
Pour cooking liquid through a fine sieve into another pot. Season with salt and pepper to taste.
Over medium heat, bring potatoes and remaining soup vegetables to a simmer. Cook for about 15 minutes.
Add peas and chicken and simmer for another 5 minutes.
Using a slotted spoon, transfer vegetables from the pot onto plates. Top each plate with a little broth. Arrange chicken over the vegetable broth. Sprinkle with reserved chopped celery leaves and serve.