Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Saffron Chicken Noodle Soup
- Ingredients
- 3 ozs Orzo (or other soup noodles)
- salt
- 5 ozs Chicken breasts
- 1 ¾ cups vegetable stock (or vegetable broth)
- 2 small carrots
- 1 small Zucchini
- 1 small Fennel bulb
- 1 pinch Saffron (0.1 grams)
- peppers
Bring pasta to a boil in plenty of salted water until al dente. Drain and rinse with cold water, drain again.
While the pasta is cooking, rinse chicken breast fillets, pat dry, and cut into 1/2-inch) cubes.
Pour stock into a pot and add diced chicken. Bring to a boil over medium heat and cook for 5 minutes.
Using a slotted spoon, remove diced chicken from liquid. Pour the stock through a fine sieve and into a 2nd pot.
Rinse carrots and zucchini. Trim and peel carrots. Slice carrots and zucchini into thin strips.
Rinse and peel fennel, reserving the fronds. Halve bulb and slice lengthwise into thin strips.
Bring broth to a boil. Add carrots, zucchini, fennel and saffron. Cook for 2 minutes over medium heat.
Add chicken cubes and cook for another 3 minutes. Season with salt and pepper.
Add the warm pasta to the boiling broth. Ladle soup into bowls. Chop fennel fronds, sprinkle on the soup and serve.
(Percentage of daily recommendation)
Calorie | 262 cal. | (12 %) | ||
Protein | 26 g | (27 %) | ||
Fat | 2 g | (2 %) | ||
Carbohydrates | 32 g | (21 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 8.5 g | (28 %) |
Healthy, because
This stomach-soothing soup contains hardly any fat, but is packed with protein and fiber.
Even smarter
Add a dash of cold-pressed grapeseed oil to the broth at the end - this makes it more nutritious and provides omega-3 fatty acids.