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4 Serves
94 Mins
16 g
18 g
4 g
Prepare the chicken by cleaning it thoroughly and cutting it into manageable pieces.
Ingredients, vitamins, and health benefits
Whole Chicken
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Vitamin E
5 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
195 µg / 400 µgCalcium
406 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
226 mg / 420 mgPhosphorus
1211 mg / 1,250 mgPotassium
1958 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
127 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
343 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and minced garlic to the pot, sautéing until fragrant and translucent.
Add the chicken pieces to the pot and brown them lightly on all sides.
Pour in the chicken broth and bring the mixture to a gentle boil.
Stir in the finely chopped jute leaves and simmer the soup for 30 minutes until the chicken is cooked through and the leaves are tender.
Season the soup with salt and black pepper to taste before serving hot.
Chicken Broth
Olive Oil
Onion
Garlic
Jute Leaves
Molokhia (Jute leaves)
Salt
Black Pepper
Vitamin A
680 µg / 900 µgVitamin C
53 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
195 µg / 400 µgCalcium
406 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
226 mg / 420 mgPhosphorus
1211 mg / 1,250 mgPotassium
1958 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
343 mg / 300 mgCaffeine
0 mgNet Carbs
36
g65
g10
g
French
IndianZinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
127 µg / 55 µgAlcohol
0 g