Carrot and Chicken Broth

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Carrot and Chicken Broth
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
325
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie325 cal.(15 %)
Protein37 g(38 %)
Fat17 g(15 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K26.8 μg(45 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin21.4 mg(178 %)
Vitamin B₆0.8 mg(57 %)
Folate30 μg(10 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C8 mg(8 %)
Potassium669 mg(17 %)
Calcium74 mg(7 %)
Magnesium50 mg(17 %)
Iron2.3 mg(15 %)
Iodine5 μg(3 %)
Zinc2.2 mg(28 %)
Saturated fatty acids4.5 g
Uric acid307 mg
Cholesterol127 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 Tbsps sunflower oil
1 onion (chopped)
2 large carrots (peeled and chopped)
2 sticks Celery (peeled and chopped)
4 cups low-sodium chicken stock (hot)
2 large, cooked Chicken breasts (sliced)
flat-leaf parsley (chopped)
salt
freshly ground Black pepper
How healthy are the main ingredients?
CeleryonioncarrotChicken breastparsleysalt
Product recommendation
A grating of fresh Parmesan over the soup adds an extra flavour.

Preparation steps

1.
Heat the oil in a large saucepan set over a medium heat until hot.
2.
Add the onion, carrot, celery, and a pinch of salt. Sweat for 5 minutes until slightly softened.
3.
Add the stock and cook until simmering. Simmer for 10 minutes and then stir in the chicken.
4.
Cook for a further 5 minutes, adjust the seasoning to taste, and season to taste with salt and pepper.
5.
Stir in the chopped parsley and ladle into soup bowls.

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