Creamy Chicken and Carrot Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
- ⅞ cup Coconut milk
- To garnish
- cilantro
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.
