Ujhazy Chicken Soup
Ingredients
- 1/2 boiling chicken weighing 1 3/4 lbs
- 4 oz celeriac
- 4 oz carrot
- 4 oz cauliflower
- 2 small onions
- 1 garlic clove
- 1 1/2 tsp salt
- 6 black peppercorns
- 1 large tomato
- 4 oz frozen peas
- 2 oz vermicelli
Instructions
- Wash chicken thoroughly. Scrape or peel celeriac and cut carrots into julienne strips.
- Rinse cauliflower and break into florets.
- Peel onions and garlic.
- Cover fowl with cold water and bring to the boil, skimming off scum as it forms.
- Add salt, peppercorns, and any whole pieces of celeriac and carrot, onions, garlic and quartered tomato to fowl and simmer for 1 hour.
- Cook peas, cauliflower florets and julienne strips, covered, in small amount of water for 10 minutes, then strain.
- Cook vermicelli for 3 minutes in 500 ml (16 fl oz) 2 cups boiling water and drain.
- Remove chicken from stock, separate meat from skin and bones, cut into small cubes and place with vermicelli and vegetables in a tureen.
- Strain the soup over this mixture and serve.
Calories: 339 kcal
Carbohydrates: 29 g
Protein: 22 g
Fat: 15g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 1026 mg
Potassium: 672 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 5344 IU
Vitamin C: 39 mg
Calcium: 66 mg
Iron: 2 mg