Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
| 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
- Chicken Feet
- 3 1/2 qt Water
- 2 Onions
- 1 tbl Salt
- 3 Carrots
- 3 stalk Celery
- 2 sprg Dill
- 3 sprg Parsley
Directions
Clean the chicken and the feet thoroughly. (The feet add strength to the soup, so use as many as you can get.)
Combine in a deep saucepan with water and onions.
Bring to a boil and cook over medium heat for 1 1/2 hours.
Add remaining ingredients.
Cover and cook over low heat for 1 hour longer or until chicken is tender.
Remove chicken and strain soup.
Use the chicken in other dishes or serve with the soup.
Category:Israeli Recipes
Category:Israeli Soups