6 Serves
73 Mins
Peel and wash the carrots, celery, and onion. Thoroughly rinse the chicken pieces and pat them dry with paper towels.
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NigerianVitamin E
2 mg / 15 mgVitamin K
60 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
79 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
534 mg / 1,250 mgPotassium
631 mg / 4,700 mgSodium
1157 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Place the chicken pieces, vegetables, bay leaves, and half of the parsley and dill into a large stock pot. Fill with water and bring to a boil over high heat without covering.
Once boiling, use a slotted spoon to carefully skim the fat and foam from the surface of the soup to ensure clarity.
Reduce the heat to low and simmer for 30 to 40 minutes, continuing to skim any remaining foam as it rises.
Season the broth with salt and pepper to taste.
Strain the soup through a colander into a clean pot or bowl, discarding the cooked onion, celery, and herbs. Remove the chicken pieces and set aside.
Grate the cooked carrots and add them back into the soup. Separate the chicken meat from the bones, chop it finely, and add it to the pot along with the remaining fresh parsley and dill.
21
g36
g17
g
