Ingredients
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1 whole chicken, giblets removed
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2 large onions, chopped
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water to cover
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2 tablespoons dried dill weed (Optional)
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2 tablespoons dried parsley (Optional)
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salt and ground black pepper to taste
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4 large carrots, peeled and cut into cubes
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2 potatoes, peeled and cut into cubes
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2 leeks, diced
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3 stalks celery, diced
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1 large kohlrabi bulb, peeled and diced
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3 parsnips, peeled and cut into cubes
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2 tablespoons chicken bouillon granules (Optional)
Directions
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Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
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Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
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Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.
Nutrition Facts (per serving)
200 | Calories |
5g | Fat |
21g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 200 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 6% |
Cholesterol 48mg | 16% |
Sodium 283mg | 12% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 5g | 17% |
Total Sugars 6g | |
Protein 19g | 37% |
Vitamin C 30mg | 33% |
Calcium 78mg | 6% |
Iron 2mg | 13% |
Potassium 686mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.