Chicken and Vegetable Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 20.34 g | (21 %) | ||
| Fat | 13.41 g | (12 %) | ||
| Carbohydrates | 25.39 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.15 g | (14 %) |
more nutritional values
| Vitamin A | 383.63 mg | (47,954 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 1.55 mg | (13 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 11.35 mg | (95 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 35.46 μg | (12 %) | ||
| Pantothenic acid | 0.76 mg | (13 %) | ||
| Biotin | 1.79 μg | (4 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 29.77 mg | (31 %) | ||
| Potassium | 749.51 mg | (19 %) | ||
| Calcium | 77.2 mg | (8 %) | ||
| Magnesium | 45.95 mg | (15 %) | ||
| Iron | 1.61 mg | (11 %) | ||
| Iodine | 2.9 μg | (1 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 3.98 g | |||
| Cholesterol | 61.66 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 150 grams Rutabaga
- 250 grams floury potatoes
- 1 carrot
- 150 grams Celery root
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 l Chicken broth
- 2 scallions
- 200 grams Chicken breasts
- salt
- freshly ground peppers
- 50 grams sour Whipped cream
Preparation steps
1.
Peel onion, beet, potatoes, carrot, celery and garlic and chop everything into small pieces. Heat 1 tablespoon of oil in a pan and saute onion, celery and garlic until golden brown. Deglaze with broth, add remaining vegetables and cook for about 25 minutes.
2.
Rinse and dry scallions, cut into rings. Rinse chicken breasts, pat dry and chop into small pieces. Heat remaining oil in a pan and saute scallions and chicken until golden brown. Season with salt and pepper and remove from heat.
3.
Puree soup finely and add broth if needed (or boil a little bit longer to make thicker, if desired). Add sour cream and season with salt and pepper.
4.
Arrange chicken in bowls and top with soup. Serve.
