Estimated Nutrition (whole recipe, rough)
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | 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
- 6 cups chicken stock
- 2 peeled carrots coarsely chopped
- 1 cinnamon stick
- 1 sprig thyme
- 1 sprig marjoram
- ½ teaspoon freshly ground black pepper
- ¼ cup dry white wine
- ½ teaspoon salt
- 3 cups cubed hard white bread
- ⅓ cup butter
- 2 tablespoons olive oil
- 8 ounces sliced white onion
- 3 garlic cloves
- 1½ pounds peeled tomatoes thickly sliced
- 3 hard boiled eggs sliced
- 3 teaspoons chopped capers
- 3 tablespoons chopped green olives
- ¼ cup raisins
- ¼ teaspoon ground cinnamon
- ½ cup crumbled feta cheese
Directions
Place chicken stock, carrots, cinnamon stick, thyme, marjoram, pepper and wine in a saucepan then bring to a boil.
Cover and cook over medium heat for 10 minutes.
Discard cinnamon stick, thyme and marjoram then set the stock aside.
Preheat oven to 400°F.
Place bread cubes in a baking pan and bake for 15 minutes.
Heat butter in a skillet.
Add half the bread cubes and fry for a few minutes then transfer to a plate covered with absorbent paper.
Repeat this procedure with remaining bread cubes then set aside.
Heat oil in a skillet then add the onion and garlic and sauté for 3 minutes.
Add the tomatoes and cook over medium heat stirring constantly for 10 minutes then set aside.
Fifteen minutes before serving preheat oven to 425°F.
Bring the chicken stock to a simmer.
Divide the bread cubes and stewed tomatoes among 6 ovenproof bowls and garnish with 2 slices of egg then add the hot chicken stock.
Sprinkle with capers, olives, raisins and a pinch of ground cinnamon.
Bake until the soup starts to boil.
Serve hot sprinkled with feta.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Bread Recipes
Category:Chicken stock Recipes
Category:Carrot Recipes
Category:White wine Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Hard-boiled egg Recipes
Category:Recipes with Capers
Category:Green olive Recipes
Category:Raisin Recipes
Category:Feta Recipes