Of which 5 g sugars and 1.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Vitamin A (carrot)
Allergens celery
Homemade chicken and vegetable broth
A warm, homemade broth for cozy days at home.
Ingredients
- 2 skinless chicken thighs (240 g / 8½ oz)
- 2 carrots, cut into pieces (160 g / 5½ oz)
- 1 turnip, cut into pieces (100 g / 3½ oz)
- 2 stalks celery, cut into pieces (80 g / 2¾ oz)
- 1 onion, quartered (150 g / 5½ oz)
- 1 bay leaf (0.2 g)
- fresh parsley, to taste (5 g)
- 1½ liters (6¼ cups) water
- 2 tbsp olive oil (20 g / ¾ oz)
- salt, to taste
Method
- Put the chicken and all the cut vegetables in a pot.
- Cover with the water, add the bay leaf and season with salt.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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