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Jewish Chicken Soup
3.7 42 ratings
Prep. 15 min
Total 50 min
6 portions
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Ingredients

  • cooked chicken meat cut in pieces
    395 g
  • garlic cloves
    2
  • fresh parsley leaves
    10 g
  • onion halved
    100 g
  • mixed vegetables (e.g. carrots, turnips, parsnip), cut in pieces
    315 g
  • celery cut in pieces (1.5 cm)
    170 g
  • extra virgin olive oil
    15 g
    15 g unsalted butter
  • fine sea salt to taste
    ½ - 1 tsp
  • ground black pepper to taste
    ¼ - ½ tsp
  • chicken stock paste plus 1135 g water
    2 heaped Tbsp
    1135 g chicken stock
  • fresh pasta (e.g. pappardelle, tagliatelle)
    60 g

Difficulty

easy

Nutrition per 1 portion

Sodium 416.1 mg
Protein 19.7 g
Calories 857.7 kJ / 205 kcal
Fat 6.8 g
Fibre 2.8 g
Saturated Fat 2.6 g
Carbohydrates 15.4 g

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UK and Ireland

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