Home & Cuisine

Asian-flavored chicken broth

Convert baby foodFridge

  • 800 g whole chicken (800gr), cut into pieces, innards taken out
  • 1 pcs large onion, washed, peeledemoved
  • 2 clove garlic, washed but skins left on
  • 3 pcs large carrots, washed and peeled
  • 2 pcs turnips, washed and peeled
  • 1/2 pcs celery root, washed
  • 1 stick celery, washed
  • 3 sprig parsley, fresh, chopped
  • 1/2 pcs tomato, washed
  • 1/2 pcs yellow pepper, washed
  • 1 pcs bay leaf
  • 1 tsp salt
  • 4 pcs black peppercorns
  • 1 pcs anise star
  • 1 pcs lemongrass stalk
  • 3/4 tbsp small cube of washed ginger root

  1. Put the chicken into a 10L big cooking pot and add 3L of water.
  2. Bring it to a boil. Remove the white foam from the top with a spoon.
  3. Add all the cleaned ingredients, and bring the mixture to a boil.
  4. Cover the pot and turn down the heat so that the soup is only simmering. Cook for 3 hours.
  5. Filter the stock. Separate vegetables, meat, and broth. Serve it by portioning a piece of meat with vegetables into the plate and pouring the stock onto it.
  6. 2/3 of the soup can be eaten with the vegetables and the meat. Use the rest as broth or stock.
  7. You can keep it in the fridge for 3-4 days, or store it in the freezer once it’s cooled down.

Good points

  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

If you put it into blender it will be a great babyfood for older ones.

Preparation time: 180 min
Portions: 6
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 202.97 kcal
Carbohydrates: 12.3 g
Cholesterol: 88 mg
Sugar: 4.01 g
Protein: 33.68 g
Fat: 1.71 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com