Vegetable and Chicken Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 142 μg | (237 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 44.1 mg | (368 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 329 μg | (110 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 2,325 mg | (58 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 643 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the broth
- 1 chicken (1.2 kg)
- 1 bunch Soup vegetables (250 g)
- 2 bay leaves
- ½ tsp peppercorns
- salt
Preparation steps
Rinse chicken and roughly chop soup vegetables. Add chicken, vegetables and spices to a pot and fill with water to cover. Season with salt and bring to a boil. Reduce heat to medium and simmer about 1.5 hours.
Meanwhile, peel and slice carrots. Rinse, trim and cut leek crosswise into rings. Peel and slice kohlrabi into wedges. Rinse cauliflower and divide into florets. Rinse parsley, shake dry and chop leaves.
Remove chicken from the broth and let cool. Strain broth through a fine sieve. Combine 1.5 liters (approximately 6 1/3 cups) broth with prepared vegetables in a pot. Bring to a boil. Reduce heat to medium and simmer 10-15 minutes.
Meanwhile, separate meat from bones and skin. Shred meat into bite-sized pieces. Add chicken to soup and season with salt and pepper.
Serve sprinkled with freshly chopped parsley.
