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Name: Chicken, Potato And Fresh Coriander Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 675 g Raw chicken leg joints or; 1 1/4 l Water; (2 pints); 1 Lemons; Juice of (1 to 2); 1 tb olive oil; Good handful of fresh; 2 Onions; 2 Garlic; 450 g Small waxy potatoes; (1lb); 4 Celery sticks; 1 Dried red chilli

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INGREDIENTS

675 g Raw chicken leg joints or
1 1/4 l Water; (2 pints)
1 Lemons; Juice of (1 to 2)
1 tb olive oil
Good handful of fresh
2 Onions
2 Garlic
450 g Small waxy potatoes; (1lb)
4 Celery sticks
1 Dried red chilli

Servings

INSTRUCTIONS

Heat the oil in a large saucepan and fry the chicken pieces until lighly coloured. Slice each onion into eight pieces and add to the pan along with the chopped garlic and celery. Stir well, season with salt and pepper and pour on the water. Bring to the boil, then turn down the heat and simmer the soup for about 15?20 minutes or until the chicken is cooked. At this stage you can remove the chicken and seperate and discard skin and bones, returning the chopped meat to the pot. Slice the potatoes into 1 cm (1/2 inch) discs and add to the soup along with the lemon juice and crushed chilli. Return the pan to the heat and simmer for about 10 minutes or until the potatoes are soft. Taste and correct the seasoning, adding more lemon juice, salt or pepper if necesarry and stir in the roughly chopped fresh coriander. Boil for 1 minute then serve.

NOTES

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Chicken, Potato And Fresh Coriander Soup

675 g Raw chicken leg joints or
1 1/4 l Water; (2 pints)
1 Lemons; Juice of (1 to 2)
1 tb olive oil
 Good handful of fresh
2 Onions
2 Garlic
450 g Small waxy potatoes; (1lb)
4 Celery sticks
1 Dried red chilli

Heat the oil in a large saucepan and fry the chicken pieces until  lighly coloured. Slice each onion into eight pieces and add to the  pan along with the chopped garlic and celery. Stir well, season with  salt and pepper and pour on the water. Bring to the boil, then turn  down the heat and simmer the soup for about 15?20 minutes or until  the chicken is cooked. At this stage you can remove the chicken and  seperate and discard skin and bones, returning the chopped meat to  the pot.    Slice the potatoes into 1 cm (1/2 inch) discs and add to the soup  along with the lemon juice and crushed chilli. Return the pan to the  heat and simmer for about 10 minutes or until the potatoes are soft.    Taste and correct the seasoning, adding more lemon juice, salt or  pepper if necesarry and stir in the roughly chopped fresh coriander.  Boil for 1 minute then serve.

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Nutrition

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Serving Size: 1 Serving (1516g)
Recipe Makes: 1 servings

Calories: 155
Calories from Fat: 35 (23%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 138.2mg		5 %
Potassium 767.8mg		20 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 21.4g
Protein 4g		6 %
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.

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Calories per serving: 155

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