6 Serves
82 Mins
Clean and chop the chicken, carrots, celery root, leek, and parsley root into large chunks using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
557 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
130 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place the chicken and vegetables into a large soup pot and cover with cold water. Bring to a gentle simmer on the stove.
Skim any foam from the surface of the broth. Add salt and pepper to taste and continue to simmer until the chicken is tender.
65
g90
g82
g
French