Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 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 |
| Soup | not in our table | 0 |
| Water | 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 soup chicken
- 2 cubes chicken bouillon
- 3 1/2 quarts water
- 2 onions
- 2 sprigs dill
- 1 tbs. salt
- 2 carrots
- 3 celery stalks
- 1 parsley root
- 3 sprigs parsley
- 1 tsp. lemon pepper salt
Directions
Clean chicken thoroughly.
Combine in a deep saucepan with water, onions, and bouillon.
Bring to a boil and cook over medium heat for 1 hour.
Add remaining ingredients.
Cover and cook over low heat 1/2 hour longer, or until chicken is tender.
Remove chicken and strain soup.
Taste and correct seasonings.
Makes about 2 to 2-1/2 quarts of soup.
Use the chicken in other dishes or serve with the soup.
Category:Israeli Recipes
Category:Israeli Soups