Chicken and Artichoke Broth
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
712
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 83.6 g | (279 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 560 μg | (187 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 38.8 μg | (86 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 3,543 mg | (89 %) | ||
| Calcium | 466 mg | (47 %) | ||
| Magnesium | 267 mg | (89 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 878 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 Baby Artichoke
- 2 Tbsps lemon juice
- 3.333 cups waxy potatoes
- 1 onion
- 1 clove garlic cloves
- 2 Tbsps olive oil
- 3 ½ cups strong chicken stock
- 1 sprig rosemary
- 2 Chicken breasts (each weighing approx. 150 g)
- 0.333 cup black Olives (stoned)
- salt
- freshly ground Black pepper
- For the mayonnaise
- 1 egg yolk
- 1 generous pinch ground Saffron
- ½ cup olive oil
- lemon juice
- salt
Preparation steps
1.
Remove the outer leaves of the artichokes and cut off the sharp leaf tips. Cut each artichoke into quarters, remove the choke and place the artichokes in a bowl of acidulated water (with lemon juice) to stop them going brown. Peel and roughly dice the potatoes. Peel and slice the onion. Peel and chop the garlic. Heat the olive oil and briefly sweat the onion and garlic. Add the drained artichokes and the potatoes and fry, stirring, for about 4 minutes. Stir in the chicken stock and bring to the boil. Pick the rosemary leaves from the stalks, chop roughly and add to the soup. Simmer gently over a low heat for about 15 minutes. Wash, dry and dice the chicken breasts and add to the soup. Cook very gently for about 8 minutes, or until the meat and vegetables are cooked. Finally add the olive oil and season to taste with salt and pepper.
2.
Serve with saffron mayonnaise. To make the mayonnaise, mix the egg yolk with the saffron, then gradually beat in the oil until the mixture reaches the desired consistency. Add lemon juice and salt to taste.
