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Spring-style chicken soup

Homepage Recipes Spring-style chicken soup

Spring-style chicken soup

Preparation steps

Wash the carrots and cut into thin slices.


Peel the celery and cut into small cubes.


Remove the seeds from the peppers and cut into thin rings.


Cut the onions into rings as well.


Divide the cauliflower into florets.


Finely chop the parsley.

Put the chicken thighs in a pot with water so that the meat is covered. Now add the bay leaves, cloves, salt and pepper. Cook the meat on a low heat for about 60 minutes.


After the cooking time, carefully remove the thighs from the broth and let them cool.

Now add the parsley, nutmeg and all the previously chopped vegetables to the resulting soup.


Now cook the soup for about 10 minutes until the vegetables are cooked al dente.

We remove the skin from the chicken thighs, remove the fluff from the bones and cut into bite-sized pieces. These are then put back into the soup and warmed up briefly. Finally, season the soup with salt and pepper as needed.
Tags:
Preparation time
90 Minutes
Number of portions
2
Degree of flatness
3 / 5
Allergens
-
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Chicken leg
Chicken leg
1 × Piece (160 g)

160 g

Celery
Celery
1 × Stem (45 g)

45 g

Carrot
Carrot
1 × Piece (50 g)

50 g

Peperoni
Peperoni
1 × Piece (10 g)

10 g

Shallot (spring) onion
Shallot (spring) onion
1 × Bunch (160 g)

160 g

cauliflower
cauliflower
1 × Piece (880 g)

880 g

Parsley, leaves
Parsley, leaves
1 × Tablespoon (6 g)

6 g

Water
Water
1 × Cup (250 g)

250 g

Bay leaf
Bay leaf
1 × Leaf (1 g)

1 g

Carnations
Carnations
1 × Piece (0.5 g)

0.5 g

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Nutmeg
Nutmeg
1 × Pinch (0.2 g)

0.2 g

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
25.82g / 95.05 g
Fats 30%
9.6g / 63.37 g
Carbohydrates 50%
31.64g / 105.61 g
Kcal
316.24Kcal / 1901.02 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
51.64g / 95.05 g
Fats 30%
19.2g / 63.37 g
Carbohydrates 50%
63.28g / 105.61 g
Kcal
632.48Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.