Directions:
- Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
- Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
- Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.06 Kcal (1281 kJ) | ||
| Calories from fat | 175.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.45g | 30% | |
|---|---|---|---|
| Cholesterol | 109.99mg | 37% | |
| Sodium | 369.58mg | 15% | |
| Potassium | 566.79mg | 12% | |
| Total Carbs | 11.62g | 4% | |
| Sugars | 4.72g | 19% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 20.56g | 41% | |
| Vitamin C | 34.3mg | 57% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 108.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 62.98 Kcal (264 kJ) | ||
| Calories from fat | 36.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 30% | |
|---|---|---|---|
| Cholesterol | 22.64mg | 37% | |
| Sodium | 76.06mg | 15% | |
| Potassium | 116.64mg | 12% | |
| Total Carbs | 2.39g | 4% | |
| Sugars | 0.97g | 19% | |
| Dietary Fiber | 0.84g | 16% | |
| Protein | 4.23g | 41% | |
| Vitamin C | 7.1mg | 57% | |
| Iron | 0.3mg | 7% | |
| Calcium | 22.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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