Directions:
- Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
- Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.75 Kcal (1623 kJ) | ||
| Calories from fat | 229.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.51g | 39% | |
|---|---|---|---|
| Cholesterol | 153.06mg | 51% | |
| Sodium | 155.58mg | 6% | |
| Potassium | 483.29mg | 10% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 31.45g | 63% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 45mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.33 Kcal (671 kJ) | ||
| Calories from fat | 94.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 39% | |
|---|---|---|---|
| Cholesterol | 63.29mg | 51% | |
| Sodium | 64.33mg | 6% | |
| Potassium | 199.84mg | 10% | |
| Total Carbs | 2.37g | 2% | |
| Sugars | 1.11g | 11% | |
| Dietary Fiber | 0.66g | 6% | |
| Protein | 13g | 63% | |
| Vitamin C | 5.2mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 11% | |
| Calcium | 18.6mg | 5% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
