Simple Chicken Broth with Chilli
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.2 mg | (318 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 onion (halved)
- 3 Tbsps fresh ginger (peeled, roughly chopped)
- 1 chicken (ready-to-cook, approx. 1.2 kg)
- 5 ozs Rice noodles
- 2 Star anise
- 1 Cinnamon stick
- 3 cloves
- 3 Tbsps Fish sauce
- Plus
- 3 scallions (cut into slanted rings)
- 2 red chili peppers (cut into rings)
Preparation steps
1.
Place the onion in a pot with the cut side down and roast for a few minutes. Add the ginger and the chicken.
2.
Fill with 1.5 litres water and bring to the boil. Reduce the heat and simmer for around 90 minutes to 2 hours. Scoop the foam off occasionally.
3.
Soften the noodles in cold water for 30 min. Remove the chicken from the soup and leave to cool. Add the spices and the fish sauce to the soup, season with salt and simmer for a further 60 min.
4.
Carve the chicken, removing the meat from the bones and cutting into bite-sized pieces. Cook the noodles in boiling salted water for around 3 min and then drain well.
5.
Sieve the soup through a cloth and divide the noodles and the meat into four bowls. Pour the soup into the bowls and serve garnished with spring onion and chilli rings.
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