Chicken Soup with Glass Noodles, Mushrooms and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 84.1 μg | (140 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 448 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the chicken and the broth
- 1 stalk Leeks
- 200 grams Celery root
- 2 carrots
- 1 onion
- 2 garlic cloves
- 1 chicken (1.6 kg)
- 1 tsp peppercorns
- Additional ingredients
- 6 scallions
- 2 carrots
- 150 grams shiitake mushrooms
- 80 grams soybean sprout
- 100 grams Glass noodles
- soy sauce
- salt
- cilantro (for garnish)
Preparation steps
Rinse the chicken, place in a large pot with water to cover and bring to a boil. Simmer about 45 minutes.
Rinse, trim and slice the leeks. Peel the celery root, carrot, onion and garlic and coarsely chop. Skim the foam from the soup and add the vegetables and the pepper. Simmer about 45 more minutes.
Remove the chicken from the soup, let cool slightly, then remove the skin, cut the meat from the bones and cut or shred into bite-sized pieces. Pour the broth through a sieve. Trim, rinse and slice the scallions. Peel and slice the carrots. Trim the mushrooms, remove the stems and slice. Rinse and drain the sprouts.
Cook the glass noodles according to package directions. Rinse with cold water if desired.
Bring the broth to a boil in pot. Add the carrots, mushrooms, scallions and sprouts and simmer for about 10 minutes. Season the soup with soy sauce and salt to taste, add the chicken and noodles and let stand a few minutes to warm through. Serve garnished with cilantro.
