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Chicken and vegetable stew

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Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
404
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie404 cal.(19 %)
Protein33.69 g(34 %)
Fat14.67 g(13 %)
Carbohydrates35.43 g(24 %)
Sugar added0 g(0 %)
Roughage6.09 g(20 %)
Vitamin A823.52 mg(102,940 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.3 mg(27 %)
Niacin20.42 mg(170 %)
Vitamin B₆1.03 mg(74 %)
Folate155.89 μg(52 %)
Pantothenic acid1.53 mg(26 %)
Biotin1.82 μg(4 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C37.58 mg(40 %)
Potassium1,132.21 mg(28 %)
Calcium84.75 mg(8 %)
Magnesium78.63 mg(26 %)
Iron3.31 mg(22 %)
Iodine0.9 μg(0 %)
Zinc1.92 mg(24 %)
Saturated fatty acids2.39 g
Cholesterol78.38 mg
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Ingredients

for
4
Ingredients
4 Chicken breasts
1 onion
2 garlic cloves
2 scallions
2 carrots
250 grams green Asparagus
400 grams small new Potato
1 yellow paprika
1 small Zucchini
3 Tbsps olive oil
1 l Chicken broth
salt
peppers
½ bunch parsley
How healthy are the main ingredients?
olive oilparsleyChicken breastoniongarlic clovecarrot
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Preparation steps

1.

Peel the onion and garlic and finely chop. Finely chop the scallions. Heat the oil in a large saucepan, sauté the onion, garlic and scallions until softened. Peel the potatoes and carrots and chop. Add to the onion mixture and sauté briefly.

2.

Add the broth, season with salt and pepper, cover and simmer over low heat for about 10 minutes, until the vegetables are al dente. Peel the asparagus, if necessary, trim and chop. Trim the zucchini and chop. Cut the pepper in half, remove the core, seeds and pith and chop. Cut the chicken into bite-sized pieces. Add the asparagus, zucchini, pepper and chicken to the soup and simmer for another 10 minutes. Rinse the parsley and chop the leaves. Before serving, season the soup with salt and pepper and sprinkle with chopped parsley. 

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