Pea Soup with Chicken
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 21.44 g | (22 %) | ||
| Fat | 6.65 g | (6 %) | ||
| Carbohydrates | 26.4 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.31 g | (24 %) |
more nutritional values
| Vitamin A | 294.96 mg | (36,870 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 88.67 μg | (30 %) | ||
| Pantothenic acid | 1.03 mg | (17 %) | ||
| Biotin | 1.81 μg | (4 %) | ||
| Vitamin B₁₂ | 0.23 μg | (8 %) | ||
| Vitamin C | 20.5 mg | (22 %) | ||
| Potassium | 471.01 mg | (12 %) | ||
| Calcium | 100.79 mg | (10 %) | ||
| Magnesium | 58.55 mg | (20 %) | ||
| Iron | 3.67 mg | (24 %) | ||
| Iodine | 3.25 μg | (2 %) | ||
| Zinc | 2.13 mg | (27 %) | ||
| Saturated fatty acids | 2.29 g | |||
| Cholesterol | 83.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (coarsely chopped)
- 1 pc Celery root (coarsely chopped)
- 5 parsley
- 2 Chicken thigh
- 2 liters water
- salt
- freshly ground peppers
- 1 bay leaf
- 500 grams Peas (frozen)
- lemon juice
- 2 Tbsps Sour cream
- finely chopped mint (some whole for garnishing)
Preparation steps
1.
Place chicken with vegetables, parsley, bay leaf into a pot, add water and season with salt and pepper, simmer for 45 minutes.
2.
10 minutes before the end of cooking, add frozen peas.
3.
Remove chicken from the pot and separate meat from the bones, chop and return to the soup.
4.
Remove bay leaf from the soup and puree everything in a blender. Reheat and season with lemon juice, salt and pepper, add chopped mint. Pour into bowls and top with dollops of cream fraiche, garnish with whole mint leaves and serve.
