Vegetable Soup with Chicken
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
420
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 40.55 g | (41 %) | ||
| Fat | 22.47 g | (19 %) | ||
| Carbohydrates | 11.63 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.13 g | (14 %) |
more nutritional values
| Vitamin A | 142.55 mg | (17,819 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.39 mg | (12 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.25 mg | (177 %) | ||
| Vitamin B₆ | 0.91 mg | (65 %) | ||
| Folate | 51.01 μg | (17 %) | ||
| Pantothenic acid | 1.58 mg | (26 %) | ||
| Biotin | 2.54 μg | (6 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 80.92 mg | (85 %) | ||
| Potassium | 635.68 mg | (16 %) | ||
| Calcium | 301.46 mg | (30 %) | ||
| Magnesium | 52.22 mg | (17 %) | ||
| Iron | 1.76 mg | (12 %) | ||
| Iodine | 2.02 μg | (1 %) | ||
| Zinc | 1.44 mg | (18 %) | ||
| Saturated fatty acids | 10.21 g | |||
| Cholesterol | 123.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chicken breasts (without skin)
- 1 l Chicken broth
- 1 Red onion
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green chili pepper
- 1 stem Lemongrass
- 25 grams butter
- 100 grams Emmentaler cheese (grated)
- salt
- freshly ground peppers
- 1 ripe Avocado
Preparation steps
1.
Simmer chicken in the chicken broth for 10 minutes. Then remove from the broth and cut into strips.
2.
Peel the onion and cut into rings.
3.
Trim bell peppers and chile pepper, remove seeds and dice. Peel outer leaves of lemongrass, trim ends and cut the lower portion of lemongrass into fine strips, then chop.
4.
Sauté prepared vegetables in butter, then add to the chicken broth and simmer for 15 minutes. Stir in the cheese until melted. (Do not boil.) Add chicken strips and season the soup with salt and pepper.
5.
Peel the avocado, cut in half, remove pit and cut into cubes. Add to the soup and serve immediately in warmed soup bowls. Serve with white bread, if desired.
