Directions:
- Brown the chicken parts in a skillet. Remove to a large soup pan.
- Brown the carrots, celery, onion and garlic then add to the chicken parts.
- Cut the leek in two. Wrap the green leek leaves around the white part of the leek, the bay leaf and the parsley.
- Secure with a rubber band and add to the chicken and vegetables. Pour the water over all.
- Bring to a boil.
- Reduce heat and allow to simmer at least 1 hour 15 minutes.
- Skim the foam as necessary.
- Remove pot from heat and take the chicken out of the soup. Remove meat from bones and skin and shred.
- Return the meat to the soup and heat through.
- Add the cumin, coriander and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.97 Kcal (465 kJ) | ||
| Calories from fat | 64.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 42.52mg | 14% | |
| Sodium | 47.61mg | 2% | |
| Potassium | 155.23mg | 3% | |
| Total Carbs | 2.31g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.77 Kcal (305 kJ) | ||
| Calories from fat | 41.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 11% | |
|---|---|---|---|
| Cholesterol | 27.88mg | 14% | |
| Sodium | 31.22mg | 2% | |
| Potassium | 101.8mg | 3% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.62g | 4% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 5.8g | 18% | |
| Vitamin C | 2.2mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 16.1mg | 2% | |
* 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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