Easy Chicken Vegetable Soup
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 33.15 g | (34 %) | ||
| Fat | 7.82 g | (7 %) | ||
| Carbohydrates | 22.28 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.58 g | (15 %) |
| Vitamin A | 5,165.22 mg | (645,653 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.76 mg | (6 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 1.73 mg | (157 %) | ||
| Niacin | 17.89 mg | (149 %) | ||
| Vitamin B₆ | 0.88 mg | (63 %) | ||
| Folate | 627.36 μg | (209 %) | ||
| Pantothenic acid | 5.77 mg | (96 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 19.02 μg | (634 %) | ||
| Vitamin C | 53.44 mg | (56 %) | ||
| Potassium | 691.96 mg | (17 %) | ||
| Calcium | 81.29 mg | (8 %) | ||
| Magnesium | 55.11 mg | (18 %) | ||
| Iron | 11.57 mg | (77 %) | ||
| Iodine | 0.67 μg | (0 %) | ||
| Zinc | 6.04 mg | (76 %) | ||
| Saturated fatty acids | 2.33 g | |||
| Cholesterol | 436.67 mg |
Ingredients
- 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)
Preparation steps
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.
Add prepared vegetables and season with bay leaf and peppercorns. Simmer for 1 more hour.
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.
Pour soup broth through a fine sieve with cheesecloth and reserve the broth. Discard giblets and skim grease from broth.
Add vegetables to broth and heat. To serve, fill preheated soup bowls with soup and garnish with parsley.
