Chicken Soup with Yogurt and Mint
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 31.47 g | (32 %) | ||
| Fat | 10.04 g | (9 %) | ||
| Carbohydrates | 17.83 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.63 g | (5 %) |
more nutritional values
| Vitamin A | 217.58 mg | (27,198 %) | ||
| Vitamin D | 1.25 μg | (6 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 15.33 mg | (128 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 25.98 μg | (9 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 0.26 μg | (9 %) | ||
| Vitamin C | 7.19 mg | (8 %) | ||
| Potassium | 649.85 mg | (16 %) | ||
| Calcium | 217.3 mg | (22 %) | ||
| Magnesium | 35.67 mg | (12 %) | ||
| Iron | 1.67 mg | (11 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.92 mg | (12 %) | ||
| Saturated fatty acids | 1.96 g | |||
| Cholesterol | 69.33 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 centimeters ginger
- 1 stalk Leeks
- 300 grams Chicken breasts
- 2 Tbsps Peanut oil
- 1 Tbsp Pastry flour
- 500 milliliters Chicken broth
- 1 Tbsp lemon juice
- 400 grams Yogurt (0.1% fat)
- 2 Tbsps chopped mint
- salt
- peppers
- Nutmeg (freshly grated)
- 2 tsps Chili powder
Preparation steps
1.
Peel and finely chop onion and ginger. Cut leek lengthwise, rinse and cut into thin rings. Rinse chicken breasts, pat dry and cut into strips.
2.
Heat oil in a saucepan and saute onion and ginger for a few minutes. Add chicken strips and saute briefly. Sprinkle with flour and mix well, add chicken stock and simmer for about 5 minutes. Remove from heat and add lemon juice, yogurt and mint. Season with salt, pepper and nutmeg.
3.
Pour into bowls and season each with about 1/2 teaspoon of chili powder. Serve.
