print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest
EatSmarter exclusive recipe

Chicken and Vegetable Soup

Family Dining (2 Adults and 2 Children)
0
Average: 0 (0 votes)
(0 votes)
Chicken and Vegetable Soup

Chicken and Vegetable Soup - A colorful version of Mom's chicken soup.

Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
562
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie562 kcal(27 %)
Protein68 g(69 %)
Fat13 g(11 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Calorie374 kcal(18 %)
Protein45 g(46 %)
Fat8 g(7 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin33.7 mg(281 %)
Vitamin B₆1.4 mg(100 %)
Folate59 μg(20 %)
Pantothenic acid3 mg(50 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C42 mg(44 %)
Potassium1,170 mg(29 %)
Calcium108 mg(11 %)
Magnesium119 mg(40 %)
Iron4.2 mg(28 %)
Iodine20 μg(10 %)
Zinc3.3 mg(41 %)
Saturated fatty acids3.9 g
Uric acid532 mg
Cholesterol218 mg
1 Kinderportion enthält
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin22.5 mg(188 %)
Vitamin B₆1 mg(71 %)
Folate45 μg(15 %)
Pantothenic acid2 mg(33 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C28 mg(29 %)
Potassium791 mg(20 %)
Calcium71 mg(7 %)
Magnesium76 mg(25 %)
Iron2.8 mg(19 %)
Iodine13 μg(7 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2.5 g
Uric acid355 mg
Cholesterol117 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1
small Stewing chicken (about 1 kg)
1 bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
½
small Cauliflower (about 250 grams)
1
Carrot (100 grams)
5 ounces
5 ounces
Peas (frozen)
½
small Lemon
1 bunch
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Pot (with lid), 1 Pot, 1 Slotted spoon, 1 Fine-mesh sieve, 1 Measuring cups, 1 Citrus juicer, 1 Tablespoon, 1 Silicone spoon, 1 Poultry shears

Preparation steps

1.
Chicken and Vegetable Soup preparation step 1

Rinse and pat dry chicken. Cut chicken in half with a large knife or poultry shears. In a large pot, bring 1.7 liters (approximately 7 cups) of lightly salted water to a boil.

2.
Chicken and Vegetable Soup preparation step 2

Rinse and roughly chop soup vegetables. Add chicken halves to the boiling water, cover, reduce heat to medium and cook for 1 hour.

3.
Chicken and Vegetable Soup preparation step 3

Rinse cauliflower and cut into small florets. Rinse and peel carrot and cut into small dice.

4.
Chicken and Vegetable Soup preparation step 4

Remove chicken from pot with a slotted spoon and let cool. Strain broth through a fine sieve into a pot and bring to a boil.

5.
Chicken and Vegetable Soup preparation step 5

Add cauliflower florets and carrot cubes to broth and let cook for 15 minutes. After 5 minutes, add the pasta. After 10 minutes, add the peas.

6.
Chicken and Vegetable Soup preparation step 6

Remove skin from the chicken and discard. Remove meat from the bones and cut meat into small pieces.

7.
Chicken and Vegetable Soup preparation step 7

Juice half a lemon. Add meat and 1 tablespoon of lemon juice to the soup. Season with salt and pepper and bring to a boil again. Rinse the parsley, shake dry, pluck off the leaves, and chop. Garnish the soup with parsley and serve.