Clear Broth with Chicken and Vegetables

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Clear Broth with Chicken and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
145
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie145 kcal(7 %)
Protein17.27 g(18 %)
Fat1.97 g(2 %)
Carbohydrates14.27 g(10 %)
Sugar added0 g(0 %)
Roughage2.66 g(9 %)
Vitamin A176.88 mg(22,110 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin9.74 mg(81 %)
Vitamin B₆0.46 mg(33 %)
Folate118.9 μg(40 %)
Pantothenic acid0.62 mg(10 %)
Biotin1.13 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C14.32 mg(15 %)
Potassium355.87 mg(9 %)
Calcium74.1 mg(7 %)
Magnesium40.03 mg(13 %)
Iron3.15 mg(21 %)
Zinc0.83 mg(10 %)
Saturated fatty acids0.49 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
boneless, skinless Chicken breasts
1 ½ litres
6
3
Leeks (white part only, thinly sliced into rings)
1
2 sprigs
7 ounces
Asparagus (thinly sliced)
Preparation

Kitchen utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Citrus juicer, 1 canning jar (ca. 600 ml Inhalt), 1 Kitchen towel, 1 Pestle

Preparation steps

1.
Put all the ingredients, except the asparagus into a pan and bring to a boil.
2.
Skim off any froth and simmer very gently for 1 hour, skimming occasionally. Strain the soup through a fine-meshed sieve into a clean pan.
3.
Shred the chicken and set aside. Set aside the leeks.
4.
Add the asparagus to the soup and simmer for 3-4 minutes until tender. Add the leeks and season to taste with salt and pepper.
5.
Pour into serving bowls and top with the shredded chicken. Serve immediately with sliced bread.