anti-inflammatory

Chicken Vegetable Soup with Lemon

5
Average: 5 (19 votes)
(19 votes)
Chicken Vegetable Soup with Lemon

Chicken Vegetable Soup with Lemon - A classic for the cold season!

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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
630
calories
Calories

Healthy, because

Even smarter

Nutritional values

Home-cooked chicken soup invigorates the immune system and gives energy. Zinc from chicken meat is involved in the activation of immune processes and promotes wound healing.

You can also easily turn the chicken soup into a vegetable soup by using vegetable broth instead of chicken broth and omitting the chicken breast fillet or replacing it with regular or smoked tofu.

1 serving contains
(Percentage of daily recommendation)
Calorie630 cal.(30 %)
Protein66 g(67 %)
Fat21 g(18 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage11 g(37 %)
Vitamin A1,888 mg(236,000 %)
Vitamin D0.06 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K75 μg(125 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin35.5 mg(296 %)
Vitamin B₆1.5 mg(107 %)
Folate103 μg(34 %)
Pantothenic acid3.1 mg(52 %)
Biotin14 μg(31 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C50 mg(53 %)
Potassium1,777 mg(44 %)
Calcium260 mg(26 %)
Magnesium156 mg(52 %)
Iron7 mg(47 %)
Iodine19 μg(10 %)
Zinc6.6 mg(83 %)
Saturated fatty acids7 g
Uric acid544 mg
Cholesterol195 mg

Ingredients

for
4
Ingredients
1 onion
2 garlic cloves
24 ozs Celery
1 Zucchini
3 carrots
2 waxy potatoes
7 ozs butternut squash pulp
18 ozs chicken breast fillets
1 Tbsp olive oil
1 oz Tomato paste
6 cups Chicken broth
½ bunch parsley
1 oz Parmesan
3 ½ ozs Corn (can; drained weight)
3 ½ ozs rough Bulgur (or Fregola)
1 tsp dried Italian herbs
2 Tbsps lemon juice
½ tsp salt
½ tsp peppers
2 halved lemon slices (organic)
How healthy are the main ingredients?
CeleryCornTomato pasteParmesanolive oilparsley
Preparation

Kitchen utensils

1 Pot, 1 Cutting board, 1 Knife

Preparation steps

1.

Peel and finely dice onion and garlic. Clean, wash and finely dice celery and zucchini. Peel and finely dice carrots and potatoes. Cut pumpkin flesh into small cubes as well. Rinse meat and pat dry.

2.

In a large saucepan, heat oil. Sauté onion for 2 minutes over medium heat. Add carrots, potatoes, pumpkin, celery and garlic and sauté for another 4 minutes. Add tomato paste, stir in and saute for 2 minutes. Then add broth and chicken and simmer soup on low heat for 15 minutes. Meanwhile, wash parsley, shake dry and chop. Finely grate the Parmesan cheese.

3.

Mix zucchini, corn, bulgur, dried herbs, 1 tablespoon lemon juice and 1 tablespoon parsley into the soup, season lightly with salt and pepper and let everything simmer for another 10 minutes.

4.

Remove chicken, cut into small pieces and return to pot. Divide soup into bowls or deep plates, sprinkle with remaining parsley and Parmesan and garnish with lemon slices.