Chicken and Vegetable Soup

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Chicken and Vegetable Soup
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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)
Calorie294 cal.(14 %)
Protein20.34 g(21 %)
Fat13.41 g(12 %)
Carbohydrates25.39 g(17 %)
Sugar added0 g(0 %)
Roughage4.15 g(14 %)
Vitamin A383.63 mg(47,954 %)
Vitamin D0.13 μg(1 %)
Vitamin E1.55 mg(13 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.14 mg(13 %)
Niacin11.35 mg(95 %)
Vitamin B₆0.55 mg(39 %)
Folate35.46 μg(12 %)
Pantothenic acid0.76 mg(13 %)
Biotin1.79 μg(4 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C29.77 mg(31 %)
Potassium749.51 mg(19 %)
Calcium77.2 mg(8 %)
Magnesium45.95 mg(15 %)
Iron1.61 mg(11 %)
Iodine2.9 μg(1 %)
Zinc0.97 mg(12 %)
Saturated fatty acids3.98 g
Cholesterol61.66 mg

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
How healthy are the main ingredients?
potatoChicken breastWhipped creamonioncarrotgarlic clove

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.