Chicken Vegetable Soup with Dill and Cumin Recipe

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Chicken Vegetable Soup with Dill and Cumin
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Ingredients
15
Count
Nutrition
1152
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Put chicken pieces in a large stew pan or soup pot.
  2. Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
  3. If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
  4. Peel potatoes and add to pan.
  5. Add onion, carrots, celery, thyme, parsley stems and bay leaves.
  6. Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
  7. Bring to a boil.
  8. With a large spoon, remove the foam that collects on top.
  9. Cover and cook over low heat for 45 mins.
  10. ,occasionally skimming off the foam and fat that collects.
  11. Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
  12. Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
  13. Remove herb bundle or loose herbs.
  14. Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
  15. Drain well.
  16. Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
  17. Before serving the soup, thoroughly skim the fat from the broth.
  18. The cooler the broth is, the easier this will be.
  19. The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
  20. Otherwise, skim the fat from the soup's surface several times with a large spoon.
  21. Remove chicken pieces and discard their skin.
  22. Leave pieces whole or pull or cut meat from bones; return chicken to soup.
  23. For a lighter dish, you can reserve part of the meat for other uses.
  24. Reheat soup if necessary.
  25. If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
  26. Add dill and chopped parsley to soup.
  27. Taste and adjust seasoning.
  28. Serve the soup in fairly shallow bowls.
  29. Add noodles to each bowl when serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1151.81 Kcal (4822 kJ)
Calories from fat 912.22 Kcal
% Daily Value*
Total Fat 101.36g 156%
Cholesterol 241.5mg 81%
Sodium 206.96mg 9%
Potassium 932.36mg 20%
Total Carbs 34.09g 11%
Sugars 11.8g 47%
Dietary Fiber 6.47g 26%
Protein 26.53g 53%
Vitamin C 24.8mg 41%
Vitamin A 1.7mg 56%
Iron 2.2mg 12%
Calcium 116.1mg 12%
Amount Per 100 g
Calories 151.33 Kcal (634 kJ)
Calories from fat 119.85 Kcal
% Daily Value*
Total Fat 13.32g 156%
Cholesterol 31.73mg 81%
Sodium 27.19mg 9%
Potassium 122.5mg 20%
Total Carbs 4.48g 11%
Sugars 1.55g 47%
Dietary Fiber 0.85g 26%
Protein 3.49g 53%
Vitamin C 3.3mg 41%
Vitamin A 0.2mg 56%
Iron 0.3mg 12%
Calcium 15.3mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.7
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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