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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large stock or soup pan. Add all the vegetables and brown over a medium-high heat for 5 minutes stirring constantly. | 2. Add the chicken to the pot and enough water to more than cover. Add the bay leaf. Add 6 leek. | 3. Cover the pot and simmer gently for 1- 1 ½ hours or until the chicken is falling off the bone Remove the chicken and reserve. | 4. Continue cooking the broth for 20 minutes to intensify the flavour. Season with salt and pepper. | 5. Shred some of the reserved chicken meat and add to the finished soup. | 6. Note: The reserved chicken can also be served as a separate course with boiled potatoes and other fresh vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
leek	6		sized washed chopped	-	-	-	-
carrot	3		sized peeled chopped	75.03	17.5314	1.7019	0.4392
celery	1	stick	washed chopped	-	-	-	-
chicken	1	fresh		-	-	-	-
bay leaf	1			-	-	-	-
salt				-	-	-	-
black pepper			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.