Healthy Chicken and Veg Broth

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Healthy Chicken and Veg Broth
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
112
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie112 kcal(5 %)
Protein9.56 g(10 %)
Fat1.1 g(1 %)
Carbohydrates16.27 g(11 %)
Sugar added0 g(0 %)
Roughage3.99 g(13 %)
Vitamin A786.71 mg(98,339 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.08 mg(7 %)
Niacin5.18 mg(43 %)
Vitamin B₆0.27 mg(19 %)
Folate45.17 μg(15 %)
Pantothenic acid0.37 mg(6 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C12.83 mg(14 %)
Potassium238.39 mg(6 %)
Calcium62.21 mg(6 %)
Magnesium24.28 mg(8 %)
Iron1.88 mg(13 %)
Iodine1.28 μg(1 %)
Zinc0.51 mg(6 %)
Saturated fatty acids0.26 g
Cholesterol18.27 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
boiling chicken (approx. 1.4 kg)
1
3
Juniper berries
1 teaspoon
1
onion (halved)
2 stalks
Celery (sliced)
2
carrots (sliced)
1
Leek (sliced)
cup
peas (frozen)
To garnish
parsley (fresh, chopped)
How healthy are the main ingredients?
chickenonionCelerycarrotLeekparsley

Preparation steps

1.
Place the chicken in a large saucepan and cover with cold water. Add the bay leaf, juniper berries, peppercorns and onion and bring to the boil. Simmer for approx. 1.5 hours, making sure that the chicken is covered with water and adding more if necessary.
2.
Remove the chicken from the stock and let cool. Sieve the stock, remove the fat if wished and boil to reduce as required.
3.
Add the vegetables to the stock, Season with salt and pepper and simmer gently for approx. 10 minutes.
4.
Remove the chicken meat from the bones, removing the skin. Chop the meat and add it to the soup to reheat. Check the seasoning.
5.
Serve the soup in bowls, garnished with parsley.