Chicken Noodle Soup

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Chicken Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
1320
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,320 kcal(63 %)
Protein146.16 g(149 %)
Fat55.35 g(48 %)
Carbohydrates51.06 g(34 %)
Sugar added0 g(0 %)
Roughage4.49 g(15 %)
Vitamin A948.86 mg(118,608 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂1.31 mg(119 %)
Niacin56.84 mg(474 %)
Vitamin B₆1.49 mg(106 %)
Folate57.59 μg(19 %)
Pantothenic acid4.13 mg(69 %)
Biotin1.84 μg(4 %)
Vitamin B₁₂1.18 μg(39 %)
Vitamin C18.49 mg(19 %)
Potassium1,458.26 mg(36 %)
Calcium140.75 mg(14 %)
Magnesium118.3 mg(39 %)
Iron9.38 mg(63 %)
Zinc9.58 mg(120 %)
Saturated fatty acids14.14 g
Cholesterol376.48 mg

Ingredients

for
4
Ingredients
1 chicken (1.2 kg)
2 bay leaves
2 allspice
1 Fennel
2 stalks Celery
2 carrots
1 Beefsteak tomato
200 grams wide Tagliatelle (or sheets of lasagne)
1 tablespoon fresh Dill
salt
peppers (from the mill)
How healthy are the main ingredients?
CeleryDillchickenFennelcarrotsalt

Preparation steps

1.

Rinse chicken, pat dry and add to large pot with bay leaf and allspice. Add cold water until well covered. Bring to a boil and simmer gently for about 2 hours on medium heat.

2.

Rinse, peel, trim, and chop fennel, celery and carrots. Rinse tomato, remove skin, cut in half, remove core, and cut tomato into pieces. Add to boiling water.

3.

Remove chicken from soup, let cool and pour chicken broth in new pot through a sieve. Add fennel, celery, carrots and noodles to a boil and simmer for 10-15 minutes over medium heat until al dente. Add dill and tomatoes, season with salt and pepper.

4.

Remove bones from chicken and cut into bite-size pieces. Add to soup while hot, distribute into portions and serve on a plate.