Jewish Chicken Soup

3.7 42 ratings

Prep. 15 min

Total 50 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 416.1 mg

Protein 19.7 g

Calories 857.7 kJ / 205 kcal

Fat 6.8 g

Fibre 2.8 g

Saturated Fat 2.6 g

Carbohydrates 15.4 g

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Also featured in

Friday Night Dinners 11 Recipes
UK and Ireland

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