Chicken Soup with Rice and Mango
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 21.74 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19.51 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.46 g | (8 %) |
more nutritional values
| Vitamin A | 168.9 mg | (21,113 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 1.59 mg | (13 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 13.82 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 41.69 μg | (14 %) | ||
| Pantothenic acid | 0.87 mg | (15 %) | ||
| Biotin | 0.16 μg | (0 %) | ||
| Vitamin B₁₂ | 0.23 μg | (8 %) | ||
| Vitamin C | 30.64 mg | (32 %) | ||
| Potassium | 342.58 mg | (9 %) | ||
| Calcium | 29.81 mg | (3 %) | ||
| Magnesium | 38.79 mg | (13 %) | ||
| Iron | 1.19 mg | (8 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 6.16 g | |||
| Cholesterol | 79.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
How healthy are the main ingredients?
Chicken breastLong grain ricegingerGround clovecayenne pepperNutmegPreparation 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.
