Chicken Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 31.07 g | (32 %) | ||
| Fat | 21.54 g | (19 %) | ||
| Carbohydrates | 37.05 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.59 g | (19 %) |
| Vitamin A | 918.95 mg | (114,869 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.31 mg | (11 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 18.34 mg | (153 %) | ||
| Vitamin B₆ | 0.75 mg | (54 %) | ||
| Folate | 63.8 μg | (21 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 2.12 μg | (5 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 23.87 mg | (25 %) | ||
| Potassium | 626.65 mg | (16 %) | ||
| Calcium | 83.09 mg | (8 %) | ||
| Magnesium | 74.48 mg | (25 %) | ||
| Iron | 2.36 mg | (16 %) | ||
| Iodine | 5.56 μg | (3 %) | ||
| Zinc | 1.87 mg | (23 %) | ||
| Saturated fatty acids | 10 g | |||
| Cholesterol | 111.39 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
Pour soup into bowls and serve sprinkled with parsley.
