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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms. | 2. After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours. | 3. Remove the chicken and allow to cool. | 4. Remove the allspice and bay leaf with a slotted spoon and discard. | 5. Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender. | 6. Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock. | 7. Season to taste with salt and pepper. | 8. Add the parsley; stir. | 9. Serve with egg noodles. | 10. Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1			965.6022	0.408	77.4748	70.0855
chicken bouillon	6	teaspoons		32.04	2.1612	1.9992	1.6656
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
allspice	6			29.982	8.2217	0.6943	0.9907
bay leaf	1			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	16	ounces	peeled sliced	185.9727	43.4541	4.2184	1.0886
celery	3 -4		sliced	0.0	0.0	0.0	0.0
parsley	1	bunch	chopped	-	-	-	-
salt pepper				-	-	-	-
egg noodle	1	lb	cooked	1751.0439999999999	324.9919	64.5697	20.2464

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