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Chicken Soup

1

lb

chicken  cut in pieces, skin removed

6

cups

chicken broth or water

1

small

bunch spring parsley

4

stalks

celery, diced

3

small

carrots peeled and diced

1

medium

red onion finely chopped

2

medium

parsnips peeled and thinly sliced


2

medium

garlic cloves, finely chopped

1

15-oz

can of low sodium pees

4

small

cherry tomatoes, quartered

1

medium

kohlrabi

1

large

potato peeled and diced

2

cups

egg noodles

Salt and black pepper to taste

       
 

Cut the chicken in pieces. Clean all vegetables cut into pieces and set aside. Fill large kettle or Dutch oven with water or the chicken broth. Combine all ingredients cover and cook slowly on low heat simmer until the chicken is tender about 1 hr. and15 minutes Skim off excess fat. Strain and remove both the chicken and the vegetables, place them on two separate plates (Serve the vegetables and the chicken separate with the soup) Remove chicken meat from bones and cut up the chicken. Return broth to pan bridged to a rapid boiling and add the noodles slowly stirring occasionally. Boil uncovered 10-15 minutes; the soup is ready when noodles are tender. Don't forget to taste it while it is cooking, to see how much more salt or pepper is needed. Serve the soup clear, and everyone can pick their favorites from the chicken and vegetable plates in their bowls

Servings: 6

Yield: 6

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Cooking Times

Cooking Time: 45 minutes

Total Time: 1 hours and 30 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

222.75

Calories From Fat (9%)

19.69

% Daily Value

Total Fat 2.33g

4%

Saturated Fat 0.45g

2%

Cholesterol 27.65mg

9%

Sodium 140.68mg

6%

Potassium 929.33mg

27%

Total Carbohydrates 41.68g

14%

Fiber 7.96g

32%

Sugar 7.09g

 

Protein 10.75g

22%

   
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