Creamy Chicken and Carrot Soup

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Creamy Chicken and Carrot Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
309
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein16.84 g(17 %)
Fat21.13 g(18 %)
Carbohydrates15.08 g(10 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A1,035.9 mg(129,488 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.08 mg(7 %)
Niacin9.47 mg(79 %)
Vitamin B₆0.36 mg(26 %)
Folate25.53 μg(9 %)
Pantothenic acid0.57 mg(10 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C37.47 mg(39 %)
Potassium370.53 mg(9 %)
Calcium46.68 mg(5 %)
Magnesium40.68 mg(14 %)
Iron1.73 mg(12 %)
Iodine0.9 μg(0 %)
Zinc0.94 mg(12 %)
Saturated fatty acids12.55 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
3
carrots (peeled and finely sliced)
1 stalk
Lemongrass (sliced)
2
scallions (sliced)
1
red Chile pepper (deseeded and sliced)
1
onion (finely sliced)
3 cups
2
skinless, boneless Chicken breasts
cup
To garnish
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Pot mit Deckel, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Peeler, 1 Citrus juicer, 2 Bowls, 1 Whisk, 1 Salad spinner, 1 Salad server, 1 Paper towel

Preparation steps

1.
Heat the oil in a wok and briefly toss the vegetables and chilli in the hot oil.
2.
Add the stock and simmer for about 10 minutes, then add the chicken and cook gently for a further 10 minutes.
3.
Add the coconut milk, heat gently and season with salt and pepper. Pull the chicken apart with a fork then ladle into warmed soup bowls and serve garnished with coriander.