Chicken soup with dill and pepper root
Cooking Time1 h 30 m
Ingredients12
DifficultyEasy
The smell of whole chicken that scatters with carrot and purjol kitchen quickly makes the kitchen homely. This chicken soup is happy to stand and plaster for a while, for the taste only turns rounder and better of the time. Towards the end, stir down the hacked dill and some ripped pepper root, and then it really happens fine.
Categories
Main courseYields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 11 st yellow onions
- Step: 22 st garlic gaps
- Step: 31 st whole chicken (about 1 kg)
- Step: 42 1/2 l water
- Step: 52 st major carrots (about 100 g)
- Step: 6150 g purjolök (150 g equals about 1/2 purjo)
- Step: 71 1/2 msk white vinegar
- Step: 81/2 dl hacked dill (+ ev extra to serving)
- Step: 91/2 dl folded in
- Step: 10salt
- Step: 11black pepper
- Step: 122 msk rided pepperrot
Instructions
- Step: 1Chicken broth: Scale onions and garlic and halve. Add a pot of chicken and water and sevend under lids 1-3 hours. Take up the chicken and pick the meat. Sile the broth and pour half of the broth into a clean pot (it only takes 1/2 batch broth to the soup). Save the rest in the fridge or freeze in. The bullon lasts about 5 days cold.
- Step: 2Scale and throw the carrots. Answer and rinse the purjolöken carefully and shine finely. Cook up the broth. Add purjolök and carrot and let boil about 10 minutes.
- Step: 3Mix down vinegar, dill, cream and chicken and boil up. Taste with salt and pepper.
- Step: 4For serving: Top with pepper root and preferably extra dill.
Näring
| Calories | 214kcal |
|---|---|
| Carbohydrates | 7g |
| Fat | 9g |
| Protein | 26g |
| Serving Size | 4serving |
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