Chicken-Asparagus Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 35.36 g | (36 %) | ||
| Fat | 14.73 g | (13 %) | ||
| Carbohydrates | 10.62 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.35 g | (11 %) |
more nutritional values
| Vitamin A | 151.84 mg | (18,980 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.26 mg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 22.02 mg | (184 %) | ||
| Vitamin B₆ | 0.79 mg | (56 %) | ||
| Folate | 200.6 μg | (67 %) | ||
| Pantothenic acid | 1.31 mg | (22 %) | ||
| Biotin | 1.81 μg | (4 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 40.19 mg | (42 %) | ||
| Potassium | 637.22 mg | (16 %) | ||
| Calcium | 56.43 mg | (6 %) | ||
| Magnesium | 53.51 mg | (18 %) | ||
| Iron | 2.42 mg | (16 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.86 mg | (23 %) | ||
| Saturated fatty acids | 2.48 g | |||
| Cholesterol | 88.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Red chili pepper
- 500 grams green Asparagus
- 3 Tbsps olive oil
- 600 milliliters Chicken broth
- 400 grams Chicken breasts (ready to cook)
- salt
- peppers
- lemon juice
- 1 handful cilantro
Preparation steps
1.
Peel the onion and garlic and chop finely. Cut chile pepper in half lengthwise, scrape the seeds out and cut the flesh into thin strips. Rinse the asparagus, peel the bottom third, cut woody ends and cut the stalks into 1 cm (approximately 1/2-inch) long pieces.
2.
Heat oil in a pan, add the onion, garlic and the chile pepper and sauté until translucent. Pour in the broth and the asparagus and cook for about 6 minutes.
3.
Meanwhile, rinse the chicken and pat dry. Cut into approximately 2 cm (approximately 3/4 inch) pieces. Add to the soup and cook for about 3 minutes. Season soup with salt, pepper and lemon juice.
4.
Rinse the cilantro, shake dry and chop finely. Pour the soup into bowls and serve sprinkled with the cilantro.
