Ingredients
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Method
-
Cook the chicken
Place the chicken thighs in cold water, bring to the boil, skim off the foam, then cover and simmer gently until tender.
40 min -
Prepare the vegetables
Meanwhile, fry the finely chopped red onion in the oil, then stir in the paprika, taking care not to burn it.
5 min -
Cook the vegetables
Remove the chicken and strip the meat from the bone. Add the carrot, parsley root and fried onion to the soup and simmer until half-tender.
15 min -
Cook the lebbencs
Scatter the lebbencs into the soup and cook the pasta for a few minutes, taking care that it does not fall apart.
8 min -
Season and serve
Return the meat to the soup, season with salt and pepper, and serve sprinkled with fresh, finely chopped parsley.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 405 kcal | 601 kcal |
| Fat | 128 g | 32 g |
| of which saturates | 30 g | 7,5 g |
| Carbohydrates | 179 g | 45 g |
| Protein | 130 g | 32 g |
| Fibre | 16 g | 4,0 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: parsley root, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten
For sensitive digestion: onion, lebbencs (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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