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.
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