Saffron Chicken Noodle Soup
This stomach-soothing soup contains hardly any fat, but is packed with protein and fiber.
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.
(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 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 85 mg |
Ingredients
- 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
Preparation steps
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.