Bird's Tongue Soup with Chicken Liver

حسان الطريقيChef

Ingredients

• Chicken Liver
  125 grams
• Chicken Gizzards
  125 grams
• Pasta, bird's tongue
  150 grams
• Chicken broth
  3 cups
• Tomato
  1 piece
• Celery, chopped
  0.5 cup
• Butter
  2 tablespoons
• Green Pepper
  1 piece

Steps

1. 1

   Cut the tomato and pepper into cubes and set them aside.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Cut the liver and gizzards into small pieces and place them in a pot with water on the stove and boil them halfway, then drain.

   Required Tools:

   Pot

   5 min
3. 3

   Put the butter in a pot and add the bird's tongue pasta, stirring until it turns golden, then add the liver and gizzards and mix the ingredients well.

   Required Tools:

   Pot

   5 min
4. 4

   Add the celery, tomato, and pepper, stir, add the broth, and let it cook until done, then serve hot.

   Required Tools:

   Pot

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Chicken Liverper 100g

Energy135 kcal

Protein20 g

Total Fat4 g

Chicken Gizzardsper 100g

Energy150 kcal

Protein20 g

Total Fat5 g

Chicken brothper 100g

Energy15 kcal

Protein1 g

Total Fat0.5 g

Carbohydrate2 g

Total Sugars0.5 g

الملح1 g

Tomatoper 100g

Energy18 kcal

Protein0.88 g

Total Fat0.2 g

Carbohydrate3.89 g

Total Sugars2.63 g

Dietary Fiber1.2 g

Water95 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Green Pepperper 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

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags