Ginger Chicken Soup

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Ginger Chicken Soup
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein67 g(68 %)
Fat3 g(3 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K214.8 μg(358 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin41.8 mg(348 %)
Vitamin B₆1.9 mg(136 %)
Folate199 μg(66 %)
Pantothenic acid3.8 mg(63 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C107 mg(113 %)
Potassium1,500 mg(38 %)
Calcium181 mg(18 %)
Magnesium125 mg(42 %)
Iron5.2 mg(35 %)
Iodine27 μg(14 %)
Zinc3.9 mg(49 %)
Saturated fatty acids0.7 g
Uric acid624 mg
Cholesterol155 mg
Complete sugar7 g

Ingredients

for
4
For the broth
1 small chicken (1,5 kg)
250 milliliters dry white wine
1 pc ginger (10 cm)
1 onion
150 grams Celery root
1 stalk Leeks
2 small, red chili peppers
1 bay leaf
salt
In addition
300 grams Broccoli
150 grams Frozen pea
2 stems Celery
1 tsp freshly chopped ginger
2 Tbsps minced cilantro
How healthy are the main ingredients?
BroccoliLeekCelerygingergingerchicken

Preparation steps

1.

For the broth: combine chicken with 2 liters (approximately 8 cups) of water and wine in a pot. Peel ginger. Peel onion and cut into thick slices. Cut celery and leek into chunks. Add vegetables and bay leaf to chicken and simmer on low heat for about 1 hour. Skim foam as needed. Remove chicken and let cool. Strain broth through a sieve, season with salt and pepper. Rinse chile peppers and cut into rings. Cut broccoli and celery into small pieces. Add broccoli, celery, peas, chile pepper rings and chopped ginger into broth, simmer for about 6 - 8 minutes. 

2.

Separate chicken meat from bones and tear into chunks. Add meat to soup and garnish with cilantro. Serve.