Jewish Chicken Soup

3.8 31 évaluation

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...

Spicy Beef with Red Peppers

30min

Baked Turmeric Fish and Tomato Salsa

30min

Beef and Vegetables with Parmesan Yorkshire Puddings

1h 35min

Creamy Chicken and Broccoli Pasta

30min

Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce

1h

Braised Red Cabbage with Grated Apples

1h 15min

Leek and Potato Soup

40min

Grated Carrot Salad

10min

Mashed Potatoes (Peeler)

30min

Fish Pie with Salsa Verde-laced Béchamel

1h 40min

Maple-glazed Carrots

45min

Broccoli Cream Soup with Croutons

1h