Chicken and Rice Soup

5
Average: 5 (1 vote)
(1 vote)
Chicken and Rice Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
95
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie95 kcal(5 %)
Protein8.48 g(9 %)
Fat1.09 g(1 %)
Carbohydrates11.48 g(8 %)
Sugar added0 g(0 %)
Roughage0.02 g(0 %)
Vitamin A5.04 mg(630 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.07 mg(1 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin4.25 mg(35 %)
Vitamin B₆0.13 mg(9 %)
Folate1.2 μg(0 %)
Pantothenic acid0.21 mg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C0.15 mg(0 %)
Potassium57.93 mg(1 %)
Calcium3.6 mg(0 %)
Magnesium6.38 mg(2 %)
Iron0.23 mg(2 %)
Zinc0.22 mg(3 %)
Saturated fatty acids0.22 g
Cholesterol21.45 mg

Ingredients

for
2
Ingredients
1 Chicken breast
1 tsp soy sauce
2 Tbsps Apple juice
20 ozs Chicken broth
2 ozs Basmati rice
Curry powder
salt
peppers (freshly ground)
1 sprig cilantro
How healthy are the main ingredients?
Basmati riceApple juicesoy sauceChicken breastsalt

Preparation steps

1.

Rinse, pat dry and cut chicken breast into small cubes. In a bowl, mix soy sauce and apple juice and marinate meat for about 30 minutes. Bring chicken stock to a boil in a saucepan. Rinse rice under running water in a colander, drain and add to boiling chicken stock. Cook on low heat for about 15 minutes.

2.

Add marinated chicken pieces to stock and boil everything briefly. If necessary, add some water to soup. Season chicken soup with curry, salt and pepper. Serve garnished with cilantro.