Chicken Soup

Gökbörü SaygınerChef

A rich chicken soup with vegetables and spices, perfect for warming the body.

Ingrediënten

• Kip
  1 kilogram
• Ghee or oil
  2 tablespoons
• Yoghurt
  1 cup
• Meel
  2 tablespoons
• Carrots
  2 pieces
• Potatoes
  2 pieces
• Ui
  1 piece
• Groene paprika
  2 pieces
• Groene Erwten
  10 grams
• Salt and black pepper
  0
• Cardamom
  2
• Kaneel
  0
• Spices to taste
  0

Stappen

1. 1

   In a pot over heat, add the onion with the chicken pieces and stir until they turn yellow.

   Benodigde hulpmiddelen:

   Pan

   5 minuten
2. 2

   Add the vegetable cubes with one and a half liters of boiling water, and let it cook until the chicken and vegetables are done.

   10 minuten
3. 3

   Remove the chicken and place it in a baking tray, adding spices to brown it slightly.

   5 minuten
4. 4

   Mix the soup with yogurt and flour and return it to the heat for ten minutes.

   10 minuten

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kipper 100g

Energy239 kcal

Protein27 g

Total Fat14 g

Yoghurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Meelper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Uiper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Groene paprikaper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Groene Erwtenper 100g

Energy81 kcal

Protein5.4 g

Total Fat0.4 g

Carbohydrate14.5 g

Dietary Fiber5.7 g

Total Sugars5.7 g

Cardamomper 100g

Energy311 kcal

Protein10.8 g

Total Fat6.7 g

Carbohydrate68.5 g

Dietary Fiber28 g

Total Sugars0.5 g

Kaneelper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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