Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Root Vegetables | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb Chicken meat, cubed
- 4 cup Chicken Broth
- Salt and pepper
- 1/2 tsp Cumin, (16-oz)
- 2 x Bay Leaves
- 4 cup Mixed shredded root vegetables, such as
- Carrots
- Potatoes
- Parsnips, and or Turnips
- 1/4 cup Finely chopped fresh Cilantro Leaves
- 2 med Onions, coarsely chopped
- 2 cup Milk
Directions
In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil.
Cook over a medium heat until chicken is well done.
Add the remaining ingredients - except for the milk - and return to boil, then cover the pot and reduce the heat.
Simmer for about 30 minute or until the vegetables are cooked.
Slowly stir in the milk.
Simmer for further 3 minutes, stirring gently.
Note: Other lean meats may be substituted for the chicken.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Soups