Jewish Chicken Soup

3.7 26 avaliações

Preparação 15min

Total 50min

6 portions

Ingredientes

cooked chicken meat cut in pieces
395 g
garlic cloves
2
fresh parsley leaves
10 g
onion halved
100 g
mixed vegetables (e.g. carrots, turnips, parsnip), cut in pieces
315 g
celery cut in pieces (1.5 cm)
170 g
extra virgin olive oil
15 g
15 g unsalted butter
fine sea salt to taste
½ - 1 tsp
ground black pepper to taste
¼ - ½ tsp
chicken stock paste plus 1135 g water
2 heaped Tbsp
1135 g chicken stock
fresh pasta (e.g. pappardelle, tagliatelle)
60 g

Dificuldade

fácil

Nutrição por 1 portion

Sódio 416.1 mg

Proteína 19.7 g

Energia 857.7 kJ / 205 kcal

Gordura 6.8 g

Fibra 2.8 g

Gordura saturada 2.6 g

Hidratos de carbono 15.4 g

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Também apresentado em

Friday Night Dinners 11 Receitas
Reino Unido e Irlanda

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