Chicken Soup
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the chicken, place in a suitable pot, cover with about 1.5 liters (approximately 6 cups) of water, the onion, bay leaf, and peppercorns. Bring to a boil, cover, and simmer about 1 hour. Meanwhile, peel the carrots and rinse the remaining vegetables. Cut the carrots and celery into sticks. Chop leeks and parsley. Take chicken out of pot and remove the skin and bones and cut into bite-size pieces, pour the soup through a sieve, and return it to the pot with the chicken meat and all the prepared vegetables. Simmer for another 20 minutes.
2.
Season with salt and pepper and simmer for 5 minutes. Add parsley. Serve garnished with herbs and croutons or breadsticks.
