Easy Chicken Vegetable Soup

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Easy Chicken Vegetable Soup
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
294
calories
Calories

Healthy, because

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Nutritional values

Asparagus is rich in folic acid, which promotes cell renewal and blood formation. Expectant mothers in particular should consume sufficient quantities of this vitamin in the first weeks of pregnancy, as a deficiency can cause deformities in the unborn child. The spring vegetables provide potassium and aspartic acid for a balanced fluid balance, i.e. excess water is excreted.

Matching the vegetable soup with chicken broth is a freshly baked baguette. For a delicious recipe with wholemeal flour click here. If you need to go a little faster, you can fall back on ready-made chicken or vegetable broth.

1 serving contains
(Percentage of daily recommendation)
Calorie294 cal.(14 %)
Protein33.15 g(34 %)
Fat7.82 g(7 %)
Carbohydrates22.28 g(15 %)
Sugar added0 g(0 %)
Roughage4.58 g(15 %)
Vitamin A5,165.22 mg(645,653 %)
Vitamin D0 μg(0 %)
Vitamin E0.76 mg(6 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂1.73 mg(157 %)
Niacin17.89 mg(149 %)
Vitamin B₆0.88 mg(63 %)
Folate627.36 μg(209 %)
Pantothenic acid5.77 mg(96 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂19.02 μg(634 %)
Vitamin C53.44 mg(56 %)
Potassium691.96 mg(17 %)
Calcium81.29 mg(8 %)
Magnesium55.11 mg(18 %)
Iron11.57 mg(77 %)
Iodine0.67 μg(0 %)
Zinc6.04 mg(76 %)
Saturated fatty acids2.33 g
Cholesterol436.67 mg

Ingredients

for
6
For the broth
1 kilogram Giblets
salt
1 stalk Leeks (rinsed, trimmed and coarsely cut)
2 carrots (peeled, sliced)
1 pc Celery root (peeled, diced)
1 small Parsnip (peeled, coarsely chopped)
1 onion (coarsely chopped)
1 bay leaf
4 white peppercorns
For the vegetables
1 carrot (peeled, thinly sliced)
100 grams white Asparagus tip
50 grams green Beans
50 grams Peas (frozen)
80 grams small Cauliflower
parsley (for garnish)
How healthy are the main ingredients?
LeekCauliflowerCauliflowersaltcarrotParsnip

Preparation steps

1.

For the broth, rinse chicken giblets, pat dry and add to large pot with about 2 liters (approximately 8 cups) of cold water, bring to a boil, reduce heat and simmer 30 minutes.

2.

Add prepared vegetables and season with bay leaf and peppercorns. Simmer for 1 more hour.

3.

For the vegetables, blanch cauliflower, peas, asparagus tips, beans and carrots in boiling salted water in portions about 5 minutes. Remove from hot water, place in cold water and drain.

4.

Pour soup broth through a fine sieve with cheesecloth and reserve the broth. Discard giblets and skim grease from broth. 

5.

Add vegetables to broth and heat. To serve, fill preheated soup bowls with soup and garnish with parsley.

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