Hearty Chicken and Vegetable Soup

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Hearty Chicken and Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 36 min.
Ready in
Calories:
338
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie338 kcal(16 %)
Protein33.24 g(34 %)
Fat6.26 g(5 %)
Carbohydrates34.41 g(23 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A823.99 mg(102,999 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.29 mg(26 %)
Niacin17 mg(142 %)
Vitamin B₆0.49 mg(35 %)
Folate96.7 μg(32 %)
Pantothenic acid0.82 mg(14 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C18.11 mg(19 %)
Potassium342.85 mg(9 %)
Calcium162.53 mg(16 %)
Magnesium51.3 mg(17 %)
Iron3.21 mg(21 %)
Iodine0.8 μg(0 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2.31 g
Cholesterol73.66 mg
Author of this recipe:

Ingredients

for
8
Ingredients
13 cups
½ cup
fresh lemon juice (about 3 lemons)
2
2 cloves
garlic (minced)
2 ribs
Celery (rinsed; trimmed and diced)
4
carrots (peeled and sliced)
4 cups
diced, cooked chicken
1 cup
2 cups
frozen peas (thawed)
½ cup
chopped, fresh flat-leaf parsley (plus extra for garnish)
kosher salt (to taste)
½ cup
grated Parmesan cheese (or romano cheese)

Preparation steps

1.
In a large soup pot, bring the chicken broth, lemon juice, bay leaves, garlic, celery, and carrots to a boil over medium-high heat. Simmer for about 6 to 8 minutes.
2.
Add the chicken, orzo and peas and cook until the orzo is tender, about 8 minutes. Remove the bay leaves and stir in the parsley. Season to taste with salt.
3.
Ladle soup into individual bowls and sprinkle with remaining parsley and grated cheese. Serve.