Clear Broth with Chicken and Vegetables

0
Average: 0 (0 votes)
(0 votes)
Clear Broth with Chicken and Vegetables
share Share
print
bookmark_border Copy URL
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)
Calorie398 cal.(19 %)
Protein48 g(49 %)
Fat19 g(16 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K114.7 μg(191 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin26.4 mg(220 %)
Vitamin B₆1.3 mg(93 %)
Folate266 μg(89 %)
Pantothenic acid1.9 mg(32 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C57 mg(60 %)
Potassium1,068 mg(27 %)
Calcium185 mg(19 %)
Magnesium83 mg(28 %)
Iron4.6 mg(31 %)
Iodine23 μg(12 %)
Zinc3.3 mg(41 %)
Saturated fatty acids6.1 g
Uric acid484 mg
Cholesterol163 mg
Complete sugar9 g

Ingredients

for
4
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
How healthy are the main ingredients?
thymeChicken breastLeeksalt
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.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks