Nutty Chicken Broth with Sliced Pancetta
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 38.9 mg | (324 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 502 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 cups Chicken breasts (diced)
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 1 Zucchini (halved lengthways and sliced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 2 carrots (thinly sliced)
- 2 sticks Celery (sliced)
- 3 cups vegetable stock
- ⅜ cup milk
- 2 Tbsps Pistachio (shelled)
- 8 slices Pancetta
- 1 tsp fresh oregano (chopped)
Preparation steps
1.
Heat the oil in a pot and fry the meat on a high heat. Remove from the pot and set aside. Fry the onion and the garlic in the meat juices for a few minutes, then add the remaining vegetables. Fry for a few minutes and then deglaze with the stock and the milk.
2.
Return the meat to the pot, season with salt and ground black pepper and simmer on a medium heat for 10-15 min. Dry roast the pistachios and leave to cool.
3.
Season the soup to taste and pour into preheated bowls. Sprinkle with the pistachios and serve garnished with the ham and the oregano.
