Chicken Noodle Soup
Chicken Noodle Soup - Chicken Noodle Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,207 mg | (30 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 carrots
- 1 pc Celery (50 grams)
- 2 Parsnips
- 1 stalk Leeks
- 2 cloves
- 2 bay leaves
- 1 tsp black peppercorns
- salt
- 400 grams Chicken breasts
- 250 grams Spaghettini
- 250 milliliters Coconut milk
- 3 Tbsps Lime juice
- 1 tsp Red chili peppers
- 1 scallion
- parsley or Coriander (for garnish)
Preparation steps
Peel onion and garlic and halve. Rinse carrots, celery and parsnip and cut into pieces. Rinse leek and cut into pieces. In a pot combine onion, garlic, carrots, celery, parsnip, leek, cloves, bay leaves, peppercorns and salt with about 1 liter of water. Bring soup to a boil and simmer for 1 hour.
Meanwhile rinse chicken, pat dry and cut into bite-sized pieces. Rinse chile, cut into very thin rings and remove seeds. Rinse scallion and cut diagonally into small rings. When vegetables are cooked, drain broth through a sieve, add 800 ml water if necessary and bring to a boil again.
Break noodles into pieces. Add noodles and chicken to broth and cook for about 5 minutes. Add coconut milk, lime juice, scallion rings and chile to taste. Garnish soup with parsley or coriander leaves to serve.
