Spicy Chicken Soup with Vegetables

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Spicy Chicken Soup with Vegetables
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
522
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie522 cal.(25 %)
Protein71 g(72 %)
Fat13 g(11 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K17.2 μg(29 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin41.9 mg(349 %)
Vitamin B₆1.6 mg(114 %)
Folate82 μg(27 %)
Pantothenic acid3 mg(50 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C33 mg(35 %)
Potassium1,200 mg(30 %)
Calcium141 mg(14 %)
Magnesium153 mg(51 %)
Iron6.4 mg(43 %)
Iodine7 μg(4 %)
Zinc4.5 mg(56 %)
Saturated fatty acids2.2 g
Uric acid670 mg
Cholesterol155 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 onions
3 Tbsps olive oil
2 cans chickpeas (about 240 grams)
1 sm can Kidney beans
1 can peeled Tomatoes
250 milliliters Vegetable broth
1 Tbsp Tomato paste
salt
peppers
2 Tbsps lemon juice
1 cooked chicken
parsley (for garnish)
How healthy are the main ingredients?
chickpeasTomatoKidney beansolive oilTomato pasteonion

Preparation steps

1.

Peel and finely chop onions. In a large saucepan, heat olive oil. Add onions and cook over medium heat until golden, 5-7 minutes.

2.

Chop canned tomatoes.

3.

Rinse chickpeas and beans in a colander. Drain well and add to the onions. Sauté briefly. Add chopped tomatoes and juice and stir in tomato paste. Cook about 10 minutes. Season with salt and pepper. Loosen chicken skin, remove meat from bones and tear into small pieces. Heat chicken until warmed through in broth. Remove a few pieces and set aside for garnish. Mix remaining chicken and broth into the pan with vegetables and season to taste. Divide soup among small bowls and sprinkle with lemon juice and reserved chicken pieces. Serve with parsley.

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