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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the chicken in the margarine on all sides quickly until nicely brown all around. | 2. Approximately 15 min. | 3. Turn the fire to medium sprinkle the flour over the chicken and keep stirring. | 4. It will seem a little lumpy, but this will stir out. | 5. You want to lose the flour taste, so allow this to become a light roux, but not brown. | 6. Add a little water at a time, keep stirring, you want to get out all the lumps. | 7. When it seems to be blending well add the rest of the ingredients (water and spices) except the rice. | 8. Let this cook about 30 min. | 9. until the chicken is tender. | 10. Add any seasoning if necessary. | 11. If you like, take the meat off the bone and return it to the soup, or serve it at the side. | 12. Serve the rice in the soup. | 13. Heavy crusted bread is outstanding with this soup and also very hardy. | 14. Children really like this soup. | 15. For children you can cut out the tumeric and cut the pepper some they like less spices. | 16. This is a healthy soup too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fryer chicken	3			2896.8066	1.768	249.2886	201.6885
margarine	4	tablespoons		405.51599999999996	0.5076	0.5076	45.402
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
parsley	8	sprigs	chopped	2.88	0.5064	0.2376	0.0632
chicken bouillon cube	2 -3			-	-	-	-
sage	1	pinch	ground dried	-	-	-	-
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
salt black pepper			ground	-	-	-	-
water	8 -10	cups		0.0	0.0	0.0	0.0
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997

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