Jewish Chicken Soup

3.7 35 ratings

Prep. 15 min

Total 50 min

6 portions

Ingredients

cooked chicken meat cut in pieces
395 g
garlic cloves
2
fresh parsley leaves
10 g
onion halved
100 g
mixed vegetables (e.g. carrots, turnips, parsnip), cut in pieces
315 g
celery cut in pieces (1.5 cm)
170 g
extra virgin olive oil
15 g
15 g unsalted butter
fine sea salt to taste
½ - 1 tsp
ground black pepper to taste
¼ - ½ tsp
chicken stock paste plus 1135 g water
2 heaped Tbsp
1135 g chicken stock
fresh pasta (e.g. pappardelle, tagliatelle)
60 g

Difficulty

easy

Nutrition per 1 portion

Sodium 416.1 mg

Protein 19.7 g

Calories 857.7 kJ / 205 kcal

Fat 6.8 g

Fibre 2.8 g

Saturated Fat 2.6 g

Carbohydrates 15.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Friday Night Dinners 11 Recipes
UK and Ireland

You might also like...

Beef Stew in Bread Bowls

6 h 30 min

Egg and Onion

25 min

Leek and Potato Soup

40 min

Browned Pork Rice

1 h

Traditional Irish Stew

4 h 30 min

Leek and Potato Soup

40 min

Creamy Pea Soup

40 min

Creamy Courgette Soup

25 min

Tomato Soup

40 min

Curried Butternut Cream Soup

35 min

Rich Tomato Sauce

30 min

Butternut Squash, Courgette and Chorizo Soup

30 min