Creamy Chicken and Carrot Soup

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Creamy Chicken and Carrot Soup
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein34 g(35 %)
Fat21 g(18 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A1.5 mg(188 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin K22.4 μg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin20.3 mg(169 %)
Vitamin B₆0.8 mg(57 %)
Folate37 μg(12 %)
Pantothenic acid1.4 mg(23 %)
Biotin10 μg(22 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C12 mg(13 %)
Potassium747 mg(19 %)
Calcium73 mg(7 %)
Magnesium63 mg(21 %)
Iron3.4 mg(23 %)
Iodine5 μg(3 %)
Zinc2.3 mg(29 %)
Saturated fatty acids9.9 g
Uric acid271 mg
Cholesterol111 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 Tbsps sesame oil
3 carrots (peeled and finely sliced)
1 stalk Lemongrass (sliced)
2 scallions (sliced)
1 red chili pepper (deseeded and sliced)
1 onion (finely sliced)
3 cups chicken stock
2 skinless, boneless Chicken breasts
cup Coconut milk
To garnish
cilantro
How healthy are the main ingredients?
Coconut milksesame oilcarrotonionChicken breast
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.