Chicken Spinach Soup

0
Average: 0 (0 votes)
(0 votes)
Chicken Spinach Soup
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
332
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie332 cal.(16 %)
Protein24.51 g(25 %)
Fat23.56 g(20 %)
Carbohydrates6.68 g(4 %)
Sugar added0 g(0 %)
Roughage3.16 g(11 %)
Vitamin A1,392.25 mg(174,031 %)
Vitamin D0.06 μg(0 %)
Vitamin E3.32 mg(28 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.32 mg(29 %)
Niacin14.22 mg(119 %)
Vitamin B₆0.62 mg(44 %)
Folate253.35 μg(84 %)
Pantothenic acid0.73 mg(12 %)
Biotin0.12 μg(0 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C45.52 mg(48 %)
Potassium891.2 mg(22 %)
Calcium148.53 mg(15 %)
Magnesium119.87 mg(40 %)
Iron4.4 mg(29 %)
Iodine2.5 μg(1 %)
Zinc1.36 mg(17 %)
Saturated fatty acids13.34 g
Cholesterol112.16 mg

Ingredients

for
4
Ingredients
500 grams Spinach
1 l Chicken broth (from a jar)
250 grams Chicken breasts
salt (and pepper)
½ lemon (juiced)
½ bunch parsley
100 grams butter
How healthy are the main ingredients?
SpinachChicken breastparsleysaltlemon

Preparation steps

1.

Rinse spinach and blanch 3 minutes in boiling salted water. Combine spinach with broth and lemon juice in a blender, puree and put in a saucepan. Heat mixture to a simmer. Season the chicken breasts with salt and pepper and roast in preheated oven for 12 minutes at 180°F (approximately 350°F). Remove from oven and cut into slices.

2.

Season soup to taste with salt and pepper, add the butter and beat vigorously with a whisk. Pour the soup among 4 plates and divide the chicken breast slices on top. Rinse the parsley, chop the leaves finely and sprinkle over the soup.