Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large turkey neck cut into pieces
- 3 carrots
- 3 zucchini
- 3 celery sticks or celery root
- 2 small onions
- 1-2 small parsnips
- a piece of pumpkin (optional)
- parsley, dill
- salt, pepper, chicken soup powder to taste
- =
Directions
Place turkey neck in large soup pot. Cover it with water. Boil for 15-20 minutes. Scrap and discard any froth. Add vegetables and spices. Bring it to a boil and simmer on medium heat for 1 hour. Add pumpkin, parsley and dill and cook for another 1/2 hour. When cool, strain soup and add back cut-up vegetables (pieces of carrot, zucchini, onion parsnip). Serve with noodles and/or soup nuts.