Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
276
Calories
35g
Protein
4g
Fat
25g
Carbs
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 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
| 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
- 1 fat hen or chicken parts disjointed (about 5 lbs.)
- 4 or 5 carrots, whole
- 1 whole parsley root with greens on top
- 1 or 2 onions each stuck with a whole clove
- 2 or 3 ribs of celery
- 1 small whole tomato
- 4 qts. of water
- 1 1/2 Tbls. salt
- 1/4 tsp. fresh ground black pepper
- 1/8 tsp. of mace
Directions
1
Cook chicken in pot with water, skiming the scum off when starting soup to boil.
2
Place all the vegetables and spices in the pot.
3
Cook under a low flame until the chicken is tender. Remove as much fat as possible.
4
Strain soup and serve with broad noodles or liver dumplings.
Recipe sourced from
fandom