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Ingredients
- 1 kg chicken (breasts, legs, thighs)
- 1/2 c. carrots, medium
- 1/2 c. onion, diced
- 1 stk celery
- 1 lt water
- 1 c. macaroni
- 2 x Large eggs
- 60 gm parmesan cheese
- 1 Tbsp. parsley, minced salt, pepper
Directions
- Peel and dice onion and carrots. Dice celery.
- Place chicken in a saucepan with water. Bring to the boil and simmer, covered for 1 hour.
- Skim surface and strain, reserve stock and chicken.
- Return stock to the pan and bring to the boil. Add in diced vegetables and simmer till tender, about 15 min.
- Remove meat from chicken, throw away bones and skin and dice flesh.
- Beat Large eggs, parmesan and parsley together till smooth. Slowly pour egg mix in a thin stream into boiling stock, stirring vigorously as you go. Continue to stir for 2 min, add in diced chicken and pasta, season.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 557g | |
| Recipe makes 4 servings | |
| Calories 556 | |
| Calories from Fat 231 | 42% |
| Total Fat 25.71g | 32% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.24g | |
| Cholesterol 245mg | 82% |
| Sodium 420mg | 18% |
| Potassium 650mg | 19% |
| Total Carbs 23.77g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.63g | 2% |
| Protein 54.41g | 87% |
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