Chicken Noodle Soup
Chicken Noodle Soup - This rich soup is packed with flavor
Healthy, because
Even smarter
Nutritional values
No dish will get you back on your feet as quickly after an illness as chicken soup. It is easily digestible, with low-fat, high protein, and fiber. The ideal mix of poultry and vegetables has an anti-inflammatory effect and gives new strength.
Sprinkle the chicken soup with a handful of chopped parsley. The vitamins, minerals, and secondary plant substances contained in it will further enrich the soup.
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,229 mg | (31 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 175 mg |
Ingredients
- Ingredients
- 1 whole chicken (3-4 lbs)
- 3 onions
- 2 bay leaves
- 12 black peppercorns
- salt
- 10 ozs Celery root
- 3 large carrots
- 1 small Leek
- 3 Parsnips
- 1 pc Hokkaido pumpkin (or Butternut Squash)
- 6 ozs Pasta
- 2 sprigs Celery
Kitchen utensils
Preparation steps
Rinse the chicken and place in a saucepan with about 3 quarts of water. Cover and bring to a boil, then reduce to a simmer.
Skim off any foam from surface of broth with a slotted spoon.
Halve onions (do not peel) and cook, cut side down, in a dry hot pan over high heat until browned.
Transfer onions to the pot, add bay leaves and peppercorns and season with salt. Simmer over low heat for 15 minutes, skimming foam if necessary.
Peel half of the celery root and half the carrots and coarsely chop. Rinse the leek, drain and coarsely chop half of leek.
Add prepared vegetables to the pot and cook over medium heat for 1 1/2 hours.
Peel remaining celery root and carrots along with the parsnips. Rinse pumpkin and wipe dry. Cut all remaining vegetables, including leek half, into 3/4-inch cubes.
Remove chicken from the pot, then remove and discard the skin. Pull the meat from the bone.
Cut the meat into 3/4-inch cubes and set aside.
Strain the chicken broth through a sieve into a second pot. Add the diced vegetables and cook over medium heat for 10-15 minutes. Cook the pasta in a pot of boiling salted water until al dente according to package instructions, drain, rinse briefly under running cold water and drain again. Add noodles and chicken to the soup and heat through. Season with salt and pepper. Rinse celery leaves, shake dry, and sprinkle over soup and serve.
