(Always prepare at least one day ahead; it’s better to refrigerated it overnight any fat that hardens on top can be removed.)
PREP TIME: 10 min
COOK TIME: 1 hour 15 min
READY TIME: 1 hour 20 min
CALORIES: 95 (per serving)
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- 2 Lt. water
- 2 chickens, skin and fat completely removed
- 1 big white onion, whole and unpeeled
- 1 big carrot, peeled but whole
- 1 celeriac, peeled
- 1 chayote
- 1 whole cob fresh corn (if available)
- 2 C pumpkin, cut in pieces
- 1 whole celery, stalks and leaves
- 1 big leek
- 1 bunch parsley
- 1 bunch dill
- 1 whole green bell pepper, unseeded
1 Salt and a 5 black peppercorns In a big saucepan, bring the water to boil, add the chicken.
2 Lower the heat and skim the foam from the surface; boil 15 more minutes.
3 Add the vegetables, first the ones that take more time to cook such as the corn, onion, and celeriac and on top the easy-to-cook ones like the pumpkin.
4 Add salt and pepper; let simmer on low heat for at least 1 hour.
5 Near the end of the cooking time, add parsley, dill and celery leaves. Strain through a cloth strainer.
6 Add extra chopped parsley, dill and or cilantro just before serving (for an extra boost of Vitamin C and Chlorophyll).
Calories: 95.7 Kcal
Fat: 1.3 g
Cholesterol: 23.9 mg
Sodium: 372.4 mg
Potassium: 427.6 mg
Carbs: 8.7 g
Protein: 12.6 g