Chicken
by Linzi Newton
Preparation Time: 10 mins
Cooking Time: 2 hours 30 mins
Recipe makes 4 servings
61.3 calories per serving
Ingredients
852 ml Water, Mineral Or Tap
100 g Chicken Broth, Baxters
200 g Potatoes, White, Raw, Weighed With Skin, Flesh Only,
Average
40 g Carrots, Whole, Raw, Peeled, Average
40 g Parsnip, Raw, Unprepared, Average
1 Med Onion/90g Onions, Raw, Average
2 Med Stalk/80g Celery, Raw, Average
Method
1. For this recipe you will need the bones of 1 whole
chicken, you need to boil the bones in the water for about an
hour. Once you have done this strain off the bones and leave to
cool.
2. Once the broth is then cool skim off the fat that will of
raised to the top. This reduces the calories, however there will
be some calories from the bones so I have accounted for this by
adding some chicken broth to the recipe.
3. Once you have skimmed off the fat add in the thinly sliced
potato, parsnip, carrot, celery & Onion. Then put the whole lot
into the blender and wizz until smooth.
4. Finally to finish put the soup back into the pan and add
salt & pepper to your taste.
Nutrition Data per serving
Calories (kcal)
|
61.3
|
Carbohydrate (g)
|
12.8
|
Protein (g)
|
2.0
|
Fat (g)
|
0.4
|
Fibre (g)
|
2.1
|
Alcohol (g)
|
0.0
|
Fruit & Veg
|
0.9
|
Comments
Smooth and delicate chicken taste. Good consistency, lots of
flavour and very few calories.
|
