Chicken Soup (Kanakeitto)
recipe

A delicious chicken soup made easy from leftover roasted chicken. Perfect comfort food for gray days.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 3 medium carrots, sliced
- 2 medium parsnips, sliced
- 1 yellow onion, chopped
- A knob of butter
- Cooked chicken meat, shredded (about 300 g) + strained broth (200 ml)
- 700 ml chicken broth from bouillon cubes
- 100 ml long-grain rice
- A pinch of salt and black pepper
- 100 ml chopped green onion tops
- 1/2 packet of frozen peas
Instructions:
1. In a pot, heat a knob of butter and sauté the chopped onion for a few minutes.
2. Add the sliced carrots and parsnips and continue to sauté.
3. Separate the chicken pieces from the broth and bring the broth to a boil. Strain it into the pot.
4. Add 700 ml of chicken broth and bring to a boil. Measure in the rice.
5. Let the soup simmer covered on low heat until the vegetables are tender.
6. Check the seasoning and add salt and black pepper to taste.
7. Add the chicken pieces, chopped green onion tops, and frozen peas to the soup.
8. Bring to a boil for 2 minutes. The soup is ready.
Nutritional Information (per serving):
- Energy: 300 kcal
- Protein: 25 g
- Carbohydrates: 40 g
- Fat: 8 g
- Fiber: 5 g

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