Chicken and Vegetable Soup
Chicken and Vegetable Soup - A colorful version of Mom's chicken soup.
Healthy, because
Even smarter
Nutritional values
One serving provides the daily requirement of niacin. The B vitamin is involved in the build-up and breakdown of fat, protein and carbohydrates - in other words, in the metabolism of the three main nutrients. This is important for the child's body, which is still growing, constantly developing and doing hard work every day.
Whole grain pasta makes the stew richer in fibre. If you can't find alphabet noodles in the intestine-healthy wholemeal version, simply use spiral noodles or spaghetti, which you break into pieces.
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 116.1 μg | (194 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 532 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 small chicken (about 1 kg)
- salt
- 1 bunch Soup vegetables (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 ozs Alphabet noodle
- 5 ozs Peas (frozen)
- ½ small lemon
- peppers
- 1 bunch parsley
Kitchen utensils
Preparation steps
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.
Rinse and roughly chop soup vegetables. Add chicken halves to the boiling water, cover, reduce heat to medium and cook for 1 hour.
Rinse cauliflower and cut into small florets. Rinse and peel carrot and cut into small dice.
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.
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.
Remove skin from the chicken and discard. Remove meat from the bones and cut meat into small pieces.
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.
