Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | 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
- Chicken thighs, boneless (easiest)
- Carrots , chopped into bite-sized chunks
- Celery , cross-cut into 5–10 mm slices
- Liquid chicken stock , or 2–3 vegetable stock cubes
- Dill (either dried dill leaf tips, or 1 bunch finely-chopped fresh dill)
- Water
- Salt
Directions
Put chicken into cold or room-temperature water in a pot on the stove and set heat to bring it to a boil. As it heats up, a surface foam develops prior to the boil. We want a clear soup broth, so use a big spoon or small strainer to skim the foam and other "debris" away into a container. Discard the foam.
Remove chicken thighs from the pot and chop them into roughly bite-size pieces on a chopping board. The chicken may tend to fall apart anyway as you handle it. While chicken is out of the pot, it's a good time to clear the broth further if desired.
Add the chicken pieces back into the pot.
Add carrots, celery, dill, and stock to the pot. Adjust heat to bring back to a simmer .
Simmer for at least 30 minutes (an hour is better, hours even better) to cook the chicken and mix the flavors.
Lightly salt to taste; individual diners can add more salt to their bowls if desired.