Recipe Details
Ingredients
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1whole chicken, giblets removed
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2largeonions, chopped
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water to cover
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2tablespoonsdried dill weed (Optional)
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2tablespoonsdried parsley (Optional)
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salt and ground black pepper to taste
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4largecarrots, peeled and cut into cubes
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2potatoes, peeled and cut into cubes
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2leeks, diced
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3stalkscelery, diced
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1largekohlrabi bulb, peeled and diced
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3parsnips, peeled and cut into cubes
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2tablespoonschicken bouillon granules (Optional)
Cooking Directions
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Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
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Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
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Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories200 | |
% Daily Value * | |
Total Fat 5g |
6% |
Saturated Fat 1g |
6% |
Cholesterol 48mg |
16% |
Sodium 283mg |
12% |
Total Carbohydrate 21g |
8% |
Dietary Fiber 5g |
17% |
Total Sugars 6g |
|
Protein 19g |
37% |
Vitamin C 30mg |
33% |
Calcium 78mg |
6% |
Iron 2mg |
13% |
Potassium 686mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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