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Spaghetti and Chicken Broth
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 527 cal. | (25 %) | ||
Protein | 51 g | (52 %) | ||
Fat | 17 g | (15 %) | ||
Carbohydrates | 41 g | (27 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.8 g | (16 %) |
more nutritional values
Vitamin A | 1.2 mg | (150 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 4.1 mg | (34 %) | ||
Vitamin K | 26.2 μg | (44 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.3 mg | (27 %) | ||
Niacin | 28.3 mg | (236 %) | ||
Vitamin B₆ | 1 mg | (71 %) | ||
Folate | 43 μg | (14 %) | ||
Pantothenic acid | 1.9 mg | (32 %) | ||
Biotin | 7.8 μg | (17 %) | ||
Vitamin B₁₂ | 0.8 μg | (27 %) | ||
Vitamin C | 8 mg | (8 %) | ||
Potassium | 870 mg | (22 %) | ||
Calcium | 88 mg | (9 %) | ||
Magnesium | 80 mg | (27 %) | ||
Iron | 4.1 mg | (27 %) | ||
Iodine | 6 μg | (3 %) | ||
Zinc | 3.1 mg | (39 %) | ||
Saturated fatty acids | 4.3 g | |||
Uric acid | 386 mg | |||
Cholesterol | 186 mg | |||
Complete sugar | 5 g |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 1 onion (finely chopped)
- 2 carrots (peeled and finely diced)
- 2 sticks Celery (finely sliced)
- 3 ½ cups chicken stock
- 2 cups cooked Udon Noodle
- 2 ⅓ cups cooked Chicken breasts (roughly chopped)
- 1 Tbsp flat-leaf parsley (chopped)
- salt
- freshly ground Black pepper
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Preparation steps
1.
Divide the oil, onion, carrot, and celery between four microwaveable mugs. Season with salt and pepper and microwave on high for 2 minutes, stirring after 1.
2.
Carefully remove from the microwave and divide the stock, noodles, chicken, and parsley between the mugs. Stir briefly and cover with clingfilm, poking a few holes.
3.
Microwave on medium for 4 minutes, stirring after 2.
4.
Carefully remove from the microwave and season to taste before serving.
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