Chicken Soup with Snow Peas

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Chicken Soup with Snow Peas
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Health Score:
100 / 100
1 hr 40 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie715 cal.(34 %)
Protein55 g(56 %)
Fat47 g(41 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K45 μg(75 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin33.7 mg(281 %)
Vitamin B₆1.4 mg(100 %)
Folate220 μg(73 %)
Pantothenic acid3.4 mg(57 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C130 mg(137 %)
Potassium1,887 mg(47 %)
Calcium204 mg(20 %)
Magnesium183 mg(61 %)
Iron6.6 mg(44 %)
Iodine10 μg(5 %)
Zinc4 mg(50 %)
Saturated fatty acids15.6 g
Uric acid565 mg
Cholesterol188 mg
Complete sugar14 g


For the soup
1 Roasted Chicken
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
2 onions
1 bay leaf
1 tsp peppercorns
peel of 1/2 a lemons
200 grams Snow peas
2 Kohlrabi
1 bunch Basil
50 grams peas
freshly ground pepper
How healthy are the main ingredients?
Snow peaBasilonionlemonsaltKohlrabi

Preparation steps


For the soup, rinse the meat under running water and place in a large pot. Rinse the soup vegetables and cut into chunks. Peel the onions and cut into quarters.

Add the vegetables, onions, bay leaf, peppercorns, lemon peel and 2 teaspoons of salt to the pot. Pour in 2 liters of water and bring everything to a boil slowly. Skim off any foam, cover partially with a pot lid (or a wooden spoon laying on the edge of the pot) and simmer gently for 90 minutes.


Also, rinse and trim the snow peas and cut smaller depending on the size. Peel the kohlrabi and cut into small, thin slices. Rinse the basil, shake dry, pluck the leaves from the stems and chop the leaves finely.

Remove the meat from the pot with a skimmer and pour the broth through a sieve into a second pot.

Add the kohlrabi to the soup and cook for about 4 minutes. Add the snow peas and the peas and cook for another 3-4 minutes.

Free the meat of the skin and bones and cut the meat into pieces. Return the meat to the soup and reheat briefly. Season with salt and pepper and stir in the basil.

Serve hot.