Chicken and Artichoke Broth

0
Average: 0 (0 votes)
(0 votes)
Chicken and Artichoke Broth
share Share
print
bookmark_border Copy URL
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)
Calorie712 cal.(34 %)
Protein56 g(57 %)
Fat35 g(30 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage83.6 g(279 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.1 mg(43 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂0.3 mg(27 %)
Niacin33.4 mg(278 %)
Vitamin B₆1.6 mg(114 %)
Folate560 μg(187 %)
Pantothenic acid4.1 mg(68 %)
Biotin38.8 μg(86 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C87 mg(92 %)
Potassium3,543 mg(89 %)
Calcium466 mg(47 %)
Magnesium267 mg(89 %)
Iron15 mg(100 %)
Iodine38 μg(19 %)
Zinc6.3 mg(79 %)
Saturated fatty acids7.3 g
Uric acid878 mg
Cholesterol198 mg
Complete sugar22 g

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
How healthy are the main ingredients?
potatoolive oilOliveolive oilgarlic cloverosemary

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.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks