Chicken Soup with Julienne Vegetables

RecipesPlus
8Ingredients
210Calories
75Minutes

Ingredients

  • 2 chicken breasts (skin-on, on the bone, about 300g each)
  • 3 bay leaves
  • 3 juniper berries
  • 2 onions (medium, peeled and halved)
  • 2 medium carrots (peeled, 1 halved, 1 cut into thin strips)
  • 1 head celeriac (about 380g, peeled and halved, 1/2 cut into thin strips)
  • 1 leek (halved, 1/2 cut into thin strips)
  • 100 grams pasta (stars)

Directions

  1. Place the chicken, bay leaf, cloves, juniper berries, onions and 2 quarts water in a saucepan and simmer for 30 mins, skimming occasionally. Add the halved carrot, celeriac and leeks and simmer for 30 mins, skimming occasionally.
  2. Cook the pasta in boiling salted water for 5 mins. Drain and set aside. Pour the soup through a sieve into a clean saucepan. Remove the chicken and discard the skin and bones. Slice the meat. Bring the soup to a boil, add the carrot, celeriac and leek strips and simmer for 3 mins. Season with salt. Add the chicken and pasta and warm through.
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NutritionView more

210Calories
Sodium4%DV100mg
Fat4%DV2.5g
Protein33%DV17g
Carbs10%DV30g
Fiber12%DV3g

PER SERVING *

Calories210Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0.5g3%
Trans Fat
Cholesterol40mg13%
Sodium100mg4%
Potassium490mg14%
Protein17g33%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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