Chicken Soup with Rice and Mango

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Chicken Soup with Rice and Mango
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
272
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie272 kcal(13 %)
Protein21.74 g(22 %)
Fat12 g(10 %)
Carbohydrates19.51 g(13 %)
Sugar added0 g(0 %)
Roughage2.46 g(8 %)
Vitamin A168.9 mg(21,113 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.12 mg(11 %)
Niacin13.82 mg(115 %)
Vitamin B₆0.5 mg(36 %)
Folate41.69 μg(14 %)
Pantothenic acid0.87 mg(15 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C30.64 mg(32 %)
Potassium342.58 mg(9 %)
Calcium29.81 mg(3 %)
Magnesium38.79 mg(13 %)
Iron1.19 mg(8 %)
Zinc0.93 mg(12 %)
Saturated fatty acids6.16 g
Cholesterol79.99 mg

Ingredients

for
4
Ingredients
3 Tbsps butter
80 grams Long grain rice
1 Tbsp Curry powder
2 tsps freshly grated ginger
750 milliliters Chicken broth
Ground clove (1/4 teaspoon)
cayenne pepper (1/4 teaspoon)
Nutmeg (1/4 teaspoon)
salt
1 ripe Mango (about 600 grams)
250 grams cooked Chicken breasts

Preparation steps

1.

Melt the butter in a saucepan, add rice, curry powder and ginger and sauté for a few minutes. Pour in the broth and rice, cover and cook over low heat until al dente. Season soup with cloves, nutmeg, cayenne pepper and salt to taste. Slice mango flesh from the pit, set aside 1/3 and dice the rest finely. Add diced mango to the soup. Cook another 10 to 15 minutes.

2.

Slice chicken breast into slices and cut remaining mango flesh into strips. Add both to the soup and cook until heated through.