Chicken Soup Tete Style

Gluten Free
Dairy Free
Health score
15%
Chicken Soup Tete Style
45 min.
6
424kcal

Suggestions


Welcome to a delightful culinary journey with our Chicken Soup Tete Style! This comforting dish is not only a feast for the senses but also a wholesome option for those seeking gluten-free and dairy-free meals. Perfect for lunch or dinner, this soup is a heartwarming main course that brings together the rich flavors of tender chicken, aromatic spices, and fresh vegetables.

Imagine the enticing aroma of cinnamon and garlic wafting through your kitchen as you simmer a whole chicken with vibrant carrots and crisp celery. The addition of fresh cilantro adds a burst of flavor, making each spoonful a delightful experience. With a cooking time of just 45 minutes, you can easily whip up this nourishing soup for family gatherings or cozy weeknight dinners.

Not only is this Chicken Soup Tete Style delicious, but it also boasts a balanced caloric profile, making it a satisfying choice for those mindful of their dietary needs. With 424 calories per serving, it’s a meal that nourishes both body and soul. So gather your ingredients, roll up your sleeves, and let’s create a bowl of warmth and comfort that everyone will love!

Ingredients

  •  bay leaf 
  • 10  peppercorns whole black
  •  carrots 
  • stalks celery with leaves
  •  cinnamon sticks 
  • tablespoons cilantro leaves fresh chopped
  • cloves garlic 
  •  onions 
  • servings salt and pepper to taste
  • cups rice white
  • pound meat from a rotisserie chicken whole

Equipment

  • bowl
  • pot
  • colander

Directions

  1. Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
  2. Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
  3. In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
  4. Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken.
  5. Remove from heat and let sit until soup thickens.
  6. Once soup has reached desired thickness heat through and serve.

Nutrition Facts

Calories424kcal
Protein18.22%
Fat24.83%
Carbs56.95%

Properties

Glycemic Index
44.34
Glycemic Load
32.09
Inflammation Score
-10
Nutrition Score
18.314347775086%

Flavonoids

Apigenin
0.57mg
Luteolin
0.26mg
Isorhamnetin
1.84mg
Kaempferol
0.39mg
Myricetin
0.07mg
Quercetin
7.72mg

Nutrients percent of daily need

Calories:423.81kcal
21.19%
Fat:11.55g
17.76%
Saturated Fat:3.29g
20.54%
Carbohydrates:59.58g
19.86%
Net Carbohydrates:55.66g
20.24%
Sugar:3.89g
4.32%
Cholesterol:54.43mg
18.14%
Sodium:293.9mg
12.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.07g
38.13%
Vitamin A:7002.24IU
140.04%
Manganese:1.18mg
59.1%
Vitamin B3:6.47mg
32.37%
Selenium:20.49µg
29.27%
Vitamin B6:0.5mg
25.24%
Phosphorus:212.56mg
21.26%
Fiber:3.92g
15.66%
Vitamin B5:1.52mg
15.15%
Potassium:464.36mg
13.27%
Vitamin K:13.8µg
13.14%
Zinc:1.87mg
12.49%
Copper:0.23mg
11.31%
Magnesium:42.7mg
10.67%
Vitamin B2:0.17mg
9.78%
Vitamin C:7.78mg
9.44%
Vitamin B1:0.14mg
9.35%
Iron:1.6mg
8.89%
Folate:31.5µg
7.88%
Calcium:78.25mg
7.82%
Vitamin E:0.66mg
4.42%
Vitamin B12:0.22µg
3.75%
Source:Allrecipes