Ginger Chicken Soup
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 214.8 μg | (358 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 41.8 mg | (348 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,500 mg | (38 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 624 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
