Directions:
- Clean the chicken. Put in a large stockpot with enough water to cover. Bring to boil. Add onions, sweet potato, parsnips, turnips, and carrots. Reduce to simmer. Cook for 1 1/2 hours. Keep removing the foam fat from the surface as it accumulates.
- Add parsley and celery. Cook another 45 minutes.
- Remove chicken from pot and save for another recipe. (The chicken is not used further for the soup.) Keep the chicken broth in the pot.
- Put all the vegetables in a food processor. Process them until they can pass through a strainer, then return them to the chicken broth. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.72 Kcal (602 kJ) | ||
| Calories from fat | 51.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 34.01mg | 11% | |
| Sodium | 118.97mg | 5% | |
| Potassium | 502.1mg | 11% | |
| Total Carbs | 14.58g | 5% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 8.6g | 17% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.96 Kcal (293 kJ) | ||
| Calories from fat | 24.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 9% | |
|---|---|---|---|
| Cholesterol | 16.56mg | 11% | |
| Sodium | 57.91mg | 5% | |
| Potassium | 244.42mg | 11% | |
| Total Carbs | 7.1g | 5% | |
| Sugars | 3.31g | 27% | |
| Dietary Fiber | 2.02g | 17% | |
| Protein | 4.19g | 17% | |
| Vitamin C | 6.9mg | 24% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 0.3mg | 3% | |
| Calcium | 28mg | 6% | |
* 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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