Chicken Soup

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Chicken Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie479 cal.(23 %)
Protein31.07 g(32 %)
Fat21.54 g(19 %)
Carbohydrates37.05 g(25 %)
Sugar added0 g(0 %)
Roughage5.59 g(19 %)
Vitamin A918.95 mg(114,869 %)
Vitamin D0.23 μg(1 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.28 mg(25 %)
Niacin18.34 mg(153 %)
Vitamin B₆0.75 mg(54 %)
Folate63.8 μg(21 %)
Pantothenic acid1.48 mg(25 %)
Biotin2.12 μg(5 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C23.87 mg(25 %)
Potassium626.65 mg(16 %)
Calcium83.09 mg(8 %)
Magnesium74.48 mg(25 %)
Iron2.36 mg(16 %)
Iodine5.56 μg(3 %)
Zinc1.87 mg(23 %)
Saturated fatty acids10 g
Cholesterol111.39 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
2 Tbsps butter
2 Tbsps Pastry flour
100 milliliters dry white wine
800 milliliters Chicken broth
100 milliliters Whipped cream
salt
freshly ground peppers
½ tsp fennel seeds
1 Zucchini
1 stalk Celery
2 carrots
150 grams Corn kernel (frozen)
150 grams Peas (frozen)
150 grams or noodles Rice
300 grams Chicken breasts
1 Tbsp vegetable oil
1 splash lemon juice
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
Chicken breastWhipped creamCeleryparsleyoniongarlic clove

Preparation steps

1.

Peel and finely chop onion and garlic. Heat butter in a saucepan and saute onion and garlic until translucent. Add flour and saute briefly. Add wine, broth and cream, season with salt, pepper and fennel seeds and bring to a boil.

2.

Rinse and slice thinly zucchini and celery. Peel and slice thinly carrots. Add vegetables to soup and simmer brieflly. Add corn, peas and pasta to the soup and simmer for about 10-15 minutes, stirring occasionally, on low heat. Add more broth, if needed. 

3.

Rinse chicken, pat dry and chop. Heat oil in a pan and cook chicken for abour 2-3 minutes or until golden brown. Season with salt and pepper and add to the soup. Simmer briefly and season with salt, lemon juice and pepper to taste.

4.

Pour soup into bowls and serve sprinkled with parsley.

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