Chicken Consommé
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- ½ organic lemon
- 1 sm stalk Leeks
- 1 carrot
- ½ herb Celery
- 800 milliliters chicken stock (boxed)
- 2 Tomatoes
- parsley
Preparation steps
1.
Heat oil in a pan. Add chicken and fry about 10 minutes, turning once. Season with salt and pepper and let cool. Slice lemon. Rinse and trim leek. Peel carrot. Cut both leeks and carrot into thin strips.
2.
Rinse, trim and thinly slice celery. Heat chicken stock in a saucepan. Add leek, carrot, celery and lemon slices and simmer 5 minutes over low heat. Season with salt and pepper. Remove lemon slices. Cover and let cool a few minutes, then remove cover and let cool completely.
3.
Blanch tomatoes for a few seconds. Peel, quarter, core and cut tomatoes into cubes. Cut chicken into thin slices or strips. Add diced tomatoes and chicken to Consommé and serve garnished with parsley.
