Poultry and Vegetable Broth
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
- ⅛ cup sesame oil (optional)
- cilantro (to garnish)
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.
