Ingredients
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Method
-
Making the chicken stock
Place the chicken legs in cold water, bring to the boil, skim off the foam, then add half of the prepared vegetables and simmer until tender.
35 min -
Preparing the vegetables
Meanwhile, peel and cut the remaining vegetables, the potatoes and the tomatoes into cubes or rounds.
10 min -
Removing the chicken
Take out the chicken legs and leave them to cool, then pull the meat off the bone and strain the stock.
10 min -
Assembling the soup
Return the potatoes, carrots, parsnip and celery to the strained stock and simmer until tender.
15 min -
Souring and seasoning
Stir in the tomatoes and onion, return the meat to the pan, season with salt and pepper, and finish by souring with lemon juice.
5 min -
Serving
Sprinkle with parsley before serving, and offer sour cream on the side.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 795 kcal | 699 kcal |
| Fat | 169 g | 42 g |
| of which saturates | 56 g | 14 g |
| Carbohydrates | 166 g | 42 g |
| Protein | 157 g | 39 g |
| Fibre | 27 g | 6,8 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion, parsley root. 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: milk, celery
For sensitive digestion: onion, sour cream (lactose) (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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