Leek and Corn Soup with Chicken
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Chicken breasts (skinned)
- 3 cups chicken stock (or water)
- 3 Tbsps butter
- 1 Leek (chopped)
- 1 clove garlic cloves (chopped)
- 1 red chili pepper (deseeded and finely chopped)
- 2 medium potatoes (peeled and chopped)
- ½ cup cream (30% fat)
Preparation steps
1.
Place the chicken in a wide pan with the chicken stock or water and bring to a boil. Simmer very gently for 15 minutes or until the chicken is cooked through. Remove from the heat, shred the meat and reserve the liquid.
2.
Heat the butter in a clean pan and gently cook the leek until soft but not brown. Add the garlic, chilli and potatoes, cook for 2 minutes then pour over the reserved stock.
3.
Bring to a boil and simmer gently until the potatoes are very soft then slightly mash the soup with a fork or potato masher.
4.
Add the cream, season with salt and pepper and reheat gently. Serve in warmed bowls with the shredded chicken on top.
