Poultry and Vegetable Broth

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Poultry and Vegetable Broth
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
358
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie358 cal.(17 %)
Protein37 g(38 %)
Fat20 g(17 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin K18.9 μg(32 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin21.6 mg(180 %)
Vitamin B₆0.8 mg(57 %)
Folate27 μg(9 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C6 mg(6 %)
Potassium557 mg(14 %)
Calcium51 mg(5 %)
Magnesium52 mg(17 %)
Iron2.4 mg(16 %)
Iodine5 μg(3 %)
Zinc2.3 mg(29 %)
Saturated fatty acids4.9 g
Uric acid304 mg
Cholesterol127 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
4 cups chicken stock
1 Tbsp soy sauce
½ tsp fresh ginger (grated)
2 Chicken breasts (skinned and sliced)
½ cup baby Sweet corn
1 large carrot (crinkle-cut into thin batons)
½ cup Wood Ear Mushrooms (rehydrated and sliced)
1 Tbsp Sherry vinegar
cup sesame oil (optional)
cilantro (to garnish)
How healthy are the main ingredients?
sesame oilsoy saucegingerChicken breastcarrot

Preparation steps

1.
In a large saucepan, bring the chicken stock to the boil and stir in the soy sauce, grated ginger. Simmer gently for a few minutes before adding the chicken to the broth. Cook gently for a further 10 minutes.
2.
Add the baby sweetcorn, carrot and Chinese black mushrooms to the soup and simmer gently for a further 5 minutes.
3.
Season the soup with the sherry vinegar and sesame oil and serve once the vegetables are tender and the chicken is cooked. Garnish with coriander on top.