Great chicken soup for the cold nights.
Heat the oil in a large pot, over medium/high heat. Add the onion, fennel, carrots, celery, kale, and minced garlic. Cook, stirring regularly, until the vegetables soften, about 10mins
Add the broth and chicken. Bring to a simmer and cook uncovered for 30 to 45mins in order to further develop the flavour.
To serve, spoon some cooked rice into the bottom of your bowls and top with the soup.
Note: The reasen you don't want to add the rice directly to the soup is that it will suck up all your lovely broth and you'll end up with a pot of bloated carbs and no liquid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2047g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3181 | ||
Calories from Fat: 1862 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 206.9g | 276 % | |
Saturated Fat 58.9g | 295 % | |
Monounsaturated Fat 85g | ||
Polyunsanturated Fat 44.6g | ||
Cholesterol 1020.6mg | 314 % | |
Sodium 1285.4mg | 44 % | |
Potassium 4922.7mg | 130 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 16.6g | 67 % | |
Sugars, other 40.2g | ||
Protein 263.7g | 377 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3181
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