Chicken, Vegetable and Rice Noodle Soup

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Chicken, Vegetable and Rice Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
204
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie204 kcal(10 %)
Protein17.51 g(18 %)
Fat1.89 g(2 %)
Carbohydrates28.73 g(19 %)
Sugar added0 g(0 %)
Roughage2.56 g(9 %)
Vitamin A385.85 mg(48,231 %)
Vitamin D0.14 μg(1 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.14 mg(13 %)
Niacin10.22 mg(85 %)
Vitamin B₆0.42 mg(30 %)
Folate26.9 μg(9 %)
Pantothenic acid1.04 mg(17 %)
Biotin1.44 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C20.46 mg(22 %)
Potassium314.33 mg(8 %)
Calcium37.98 mg(4 %)
Magnesium30.38 mg(10 %)
Iron1.33 mg(9 %)
Iodine0.82 μg(0 %)
Zinc1 mg(13 %)
Saturated fatty acids0.48 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
9 ounces
1
1
large carrot
3 ½ ounces
1
4 cups
2
3 ½ ounces
4 sprigs
Preparation

Kitchen utensils

1 canning jar (200 ml Inhalt), 1 Kitchen towel, 1 deep bowl, 1 Peeler, 1 Fine grater, 1 Immersion blender, 1 kleine Ladle

Preparation steps

1.
Soak the rice noodles in lukewarm water. Peel and thinly slice the onion. Peel the carrot, halve lengthwise and slice thinly using a mandolin vegetable slicer. Clean the mushrooms by rubbing with a paper towel and slice thinly. Trim the spring onions and cut into thin rings. Put the vegetables into a pan with the stock and bring to the boil. Slice the chicken breasts, put into the stock and cook gently for about 5 minutes, or until done. Cook the noodles in plenty of salted water according to the package instructions, drain and add to the soup. Trim the mangetout, cut in half at an angle and add to the soup. Briefly return to the boil. Season with salt and pepper and add soy sauce to taste. Serve garnished with coriander.