Chicken-Vegetable Soup with Ham and Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 30.1 mg | (251 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Zucchini
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 carrots
- 2 stalks Celery
- 1 onion
- 1 garlic clove
- 600 grams Chicken breasts
- 2 Tbsps olive oil
- 700 milliliters chicken stock
- 100 milliliters milk
- salt
- freshly ground peppers
- 1 tsp freshly chopped oregano
- 2 Tbsps shelled, unroasted Pistachio
- 8 slices Pancetta
Preparation steps
Rinse the zucchini, halve lengthwise and thinly slice. Halve the peppers lengthwise and remove the seeds and white ribs. Cut the peppers into small cubes. Rinse and peel the carrots and thinly slice. Rinse the celery and thinly slice. Peel the onion and garlic and chop finely. Rinse the chicken, pat dry and cut into bite-size pieces.
In a saucepan heat the oil and brown the chicken. Remove the chicken with a slotted spoon and set aside. Add the onion and garlic to the pan and saute until translucent. Add the zucchini, peppers, carrots and celery to the pan and saute until crisp-tender. Pour in the stock and the milk. Add the oregano and season the soup with salt and pepper. Return the chicken to the pan and simmer over medium heat for 10-15 minutes.
Toast the pistachios in a dry skillet, remove and let cool. Ladle the soup into heated bowls, sprinkle with the pistachios and serve garnished with sliced pancetta and oregano leaves.
