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Spicy chicken soup with vegetables
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
522
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 670 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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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