Ujhazy Chicken Soup

Ujhazy Chicken Soup

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Servings: 4
Calories: 339

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
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