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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes. | 2. Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks. | 3. Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
water				-	-	-	-
dill	2	tablespoons		40.26	7.2824	2.1094	1.9193
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
salt black pepper	to taste		ground	-	-	-	-
carrot	4		peeled cut	118.08	27.5904	2.6784	0.6912
potato	2		peeled cut	-	-	-	-
leek	2		diced	108.58	25.186999999999998	2.67	0.534
celery	3	stalks	diced	30.72	5.7024	1.3248	0.3264
kohlrabi bulb	1		peeled diced	-	-	-	-
parsnip	3		peeled cut	299.25	71.7801	4.788	1.197
chicken bouillon granule	2	tablespoons		-	-	-	-
salt black pepper	1 to taste	pinch	ground	-	-	-	-

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