Jewish Chicken Soup

3.7 42 évaluations

Prép. 15min

Total 50min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 416.1 mg

Protides 19.7 g

Calories 857.7 kJ / 205 kcal

Lipides 6.8 g

Fibre 2.8 g

Graisses saturées 2.6 g

Glucides 15.4 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Friday Night Dinners 11 Recettes
Royaume-Uni et Irlande

Tu pourrais aussi aimer...

Red Cabbage

1h

Salmon with Lemon Hollandaise, Asparagus and Rice

45min

Broccoli, Red Pepper and Pine Nut Salad

10min

Grisons Barley Soup

55min

Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans

1h 10min

Tuscan Bean Soup

50min

Chicken chorizo and chickpea stew

40min

Chicken in Creamy Mushroom Sauce with Wild Rice

1h 30min

Steamed Broccoli Mash

35min

Obe Ata (Red Pepper Sauce)

1h 20min

Rich Tomato Sauce

30min

Chicken Étouffée

45min