Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
247
Calories
33g
Protein
4g
Fat
19g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
| Mace | 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
- 40 dag chicken (old han is better)
- 1 liter water
- salt to taste
- 1 pinch of saffron or mace
- 1 small onion
- 1 rib celery
- 2 carrots
- 1 spring parsley
- pepper to taste
Directions
1
Place chicken in soup kettle, add water and bring to a boil.
2
Add salt and vegetables. Simmer 1-2 hours or until chicken is tender.
3
If desired, a pinch of saffron or mace may be added to give it a distinct flavor.
4
When ready to serve, you may add cooked noodles or rice.
5
Chicken can be used plain, creamed or in salad.
Recipe sourced from
fandom