DinnerBooks
Chicken soup

Chicken soup

Cooking Time30 m
Ingredients10
DifficultyMedium
0
0
Ricky NymanRicky Nyman
Chicken soup with carrots, purjolök and potatoes is satiating, fast-paced and warming. The broth gets good taste of broth dice which also makes the soup really quick to cook.

Ingredients

4 servings
  • Step: 1
    2 pc carrots
  • Step: 2
    1/2 pc purjolök (1/2 purjolök equals about 150 g)
  • Step: 3
    4 pc potatoes
  • Step: 4
    1 pc labels
  • Step: 5
    12 dl water
  • Step: 6
    3 pc chicken bullet
  • Step: 7
    2 pc chicken files
  • Step: 8
    1 pc pot fresh parsley (1 pot equals about 3 msk frozen)
  • Step: 9
    salt
  • Step: 10
    black pepper

Instructions

  • Step: 1
    Tina chicken (if frozen is used).
  • Step: 2
    Ansa, rinse, scale and cut the vegetables in about 1 cm of large dice.
  • Step: 3
    Put the vegetables and layers in a pot. Pour water and put in crumbled broth dice and boil up.
  • Step: 4
    Cut the chicken in about 1 cm of large dice and add to the pot. Cook up and shake off. Boil slowly for 5-10 minutes, or to potatoes and carrots are soft.
  • Step: 5
    Hack the parsley.
  • Step: 6
    Taste the soup with salt and pepper. Add the parsley and serve.

Näring

Calories219kcal
Carbohydrates23g
Fat2g
Protein24g
Serving Size4serving

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