Chicken Soup
60 min285 kcal each
A classic clear chicken soup with rice and vegetables.
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Plan this recipeIngredients
for 4 servings- Chicken leg, skinless400 g
- Carrots150 g
- Onion100 g
- Potatoes200 g
- Rice60 g
- Sunflower oil20 ml
- Parsley10 g
- Salt1 tsp
Method
Prep 15 min · cook 45 min- Put the chicken in 2 l of cold water and bring it to the boil.
- Skim off the foam until the broth runs clear.
- Add the chopped onion, carrots and potatoes.
- Simmer over low heat for 25 minutes.
- Lift out the meat, take it off the bone and return it to the soup.
- Add the rice and simmer for another 15 minutes.
- Season with salt and black pepper.
- Sprinkle with chopped parsley before serving.
Nutrition
per servingCal
285
Protein
22g
Carbs
27g
Fat
9.4g
Of 3.3g of sugar per serving, 0g is added sugar.
Of 9.4g of fat per serving, 1.7g is saturated.
