Clear Broth with Chicken and Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 114.7 μg | (191 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 266 μg | (89 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,068 mg | (27 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 484 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 boneless, skinless Chicken breasts
- 1 ½ liters chicken stock
- 6 black peppercorns
- 3 Leeks (white part only, thinly sliced into rings)
- 1 bay leaf
- 2 sprigs thyme
- 7 ozs Asparagus (thinly sliced)
- salt
- peppers
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.
