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Nutrition Facts

Serving Size 1 (534g)

Recipe makes 4 servings

The following items or measurements
are not included below:

1 bunch fresh thyme

10 black peppercorns

10 coriander seeds

Calories 815
Calories from Fat 481 (59%)
Amount Per Serving %DV
Total Fat 53.5g 82%
Saturated Fat 15.2g 76%
Monounsaturated Fat 22.3g
Polyunsaturated Fat 11.6g
Trans Fat 0.0g
Cholesterol 243mg 81%
Sodium 309mg 12%
Potassium 1243mg 35%
Total Carbohydrate 21.4g 7%
Dietary Fiber 5.1g 20%
Sugars 7.0g
Protein 60.0g 120%
Vitamin A 11111mcg 222%
Vitamin B6 1.4mg 69%
Vitamin B12 1.0mcg 17%
Vitamin C 49mg 81%
Vitamin E 1mcg 4%
Calcium 141mg 14%
Iron 6mg 35%

detailed view...

how is this calculated?

Basic Chicken Soup/Stock Recipe #285173

This recipe is simple and all the ingredients are available in every supermarket
by Dane_in_st_kilda

2½ hours | 30 min prep

SERVES 4

  1. preheat the oven to 250 degrees.
  2. clean the chicken.
  3. roast the chicken until golden, let rest.
  4. cut onion, carrots, celery, leeks, parsnip in 10 cm pieces.
  5. in a big pot stirfry all veggies.
  6. bash garlicgloves and add to pot.
  7. when onions are transparent add water.
  8. add parsley, thyme, peppercorn and thyme.
  9. boil slow until one third of liquid is left.
  10. strain and keep veggies.
  11. cut veggies into mouthright pieces.
  12. strip meat of chicken in mouthright pieces.
  13. add veggies and chicken to soup and taste with salt. It needs more than you´d think.
  14. velbekomme, bon appetit, bueno appetito!

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