Directions:
- Clean and wash the chicken.
- Cook in boiling water with salt and the bacon.
- Peel and slice the carrot.
- Peel and cut the turnip into half moons.
- Peel and cut the potatoes into quarters.
- Clean and cut the leek into pieces.
- When the chicken is cooked, remove from the pan together with the bacon and leave to cool a little.
- Add the carrot to the chicken stock and cook for 5 minutes.
- Add the rest of the vegetables and the stock cube.
- Add the pasta when the vegetables are almost cooked.
- Meanwhile, bone the chicken and cut the meat into pieces and return to the pot.
- Allow to cook for a further three minutes to reheat the meat.
- Remove from heat, season to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455 Kcal (1905 kJ) | ||
| Calories from fat | 257.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.61g | 44% | |
|---|---|---|---|
| Cholesterol | 115.97mg | 39% | |
| Sodium | 555.2mg | 23% | |
| Potassium | 550.58mg | 12% | |
| Total Carbs | 24.01g | 8% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 24.31g | 49% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 2mg | 11% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 165.62 Kcal (693 kJ) | ||
| Calories from fat | 93.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 44% | |
|---|---|---|---|
| Cholesterol | 42.21mg | 39% | |
| Sodium | 202.1mg | 23% | |
| Potassium | 200.42mg | 12% | |
| Total Carbs | 8.74g | 8% | |
| Sugars | 1.59g | 17% | |
| Dietary Fiber | 0.94g | 10% | |
| Protein | 8.85g | 49% | |
| Vitamin C | 4.8mg | 22% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 0.7mg | 11% | |
| Calcium | 17.9mg | 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.
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