Chicken Soup with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 355 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 chicken
- 3 carrots
- 300 grams Celery root
- 1 stalk Leeks
- ½ onion
- 2 bay leaves
- 3 cloves
- 1 tsp white peppercorns
- ½ tsp Juniper berries
- salt
Preparation steps
Rinse the chicken, pat dry and tie the legs with kitchen twine.
Rinse the carrots, celery and leeks, and peel and trim as needed. Cut the carrots and the leeks in half lengthwise and set half aside. Cut the leeks in half crosswise and tie into a bundle with kitchen twine along with half of the carrots halves and half of the celery. Place the onion half in a dry frying pan with the cut surface down and cook until dark brown. Press the bay leaves and cloves into the onion.
Place the chicken in a large saucepan and cover with about 2.5 liters (approximately 11 cups) of cold water. Add the vegetables and onion, making sure that everything is well covered by the water. Bring to a boil, reduce the heat and let simmer for about 2 hours. If necessary, skim the resulting foam.
After about 1.5 hours, add the pepper and juniper to the broth. If necessary pour in a little more water.
Meanwhile, cut the remaining vegetables into diamond shapes. Cook in a little broth until al dente.
Remove the chicken from the pot. Let cool slightly, remove the meat from the bones (discarding the skin) and cut the chicken into small pieces.
Pour the chicken broth through a sieve lined with cloth. Bring to a boil again in a pot and season with salt.
Arrange the chicken and vegetables in warmed bowls, pour in the hot broth and serve.
