Carrot and Chicken Broth
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 669 mg | (17 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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