Chicken and Vegetable Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 28.67 g | (29 %) | ||
| Fat | 14.18 g | (12 %) | ||
| Carbohydrates | 19.41 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.67 g | (12 %) |
more nutritional values
| Vitamin A | 813.7 mg | (101,713 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.54 mg | (5 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 15.84 mg | (132 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 64.22 μg | (21 %) | ||
| Pantothenic acid | 1.08 mg | (18 %) | ||
| Biotin | 1.63 μg | (4 %) | ||
| Vitamin B₁₂ | 0.26 μg | (9 %) | ||
| Vitamin C | 48.51 mg | (51 %) | ||
| Potassium | 543.97 mg | (14 %) | ||
| Calcium | 86.84 mg | (9 %) | ||
| Magnesium | 51.65 mg | (17 %) | ||
| Iron | 2.56 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.19 mg | (15 %) | ||
| Saturated fatty acids | 2.24 g | |||
| Cholesterol | 69.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Chicken breasts
- 1 onion
- 2 garlic cloves
- 1 stalk Leeks
- 2 carrots
- ¼ root Celery
- 100 grams green Beans
- 100 grams Broccoli
- 1 red paprika
- 1 small Zucchini
- 3 Tbsps olive oil
- 1 l Chicken broth (jarred)
- salt (pepper)
- ½ bunch parsley
- ½ bunch Basil
Preparation steps
1.
Peel and finely chop the onion and garlic. Rinse and chop the remaining vegetables. Heat the oil in a large saucepan. Add the onions and the garlic and sauté until translucent. Add the remaining vegetables and sauté 3 minutes. Pour in the broth, season with salt and pepper, and bring to a boil. Reduce to a simmer, cover and cook over low heat until the vegetables are crisp-tender, about 10 minutes.
2.
Cut the chicken into bite-size pieces, add to the pot and simmer 5 minutes. Rinse and chop the parsley and basil and add half to the soup. Add the remaining herbs to the soup and serving time and season with salt and pepper.
