Vegetable Soup with Chicken

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Vegetable Soup with Chicken
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
420
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie420 cal.(20 %)
Protein40.55 g(41 %)
Fat22.47 g(19 %)
Carbohydrates11.63 g(8 %)
Sugar added0 g(0 %)
Roughage4.13 g(14 %)
Vitamin A142.55 mg(17,819 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.39 mg(12 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.2 mg(18 %)
Niacin21.25 mg(177 %)
Vitamin B₆0.91 mg(65 %)
Folate51.01 μg(17 %)
Pantothenic acid1.58 mg(26 %)
Biotin2.54 μg(6 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C80.92 mg(85 %)
Potassium635.68 mg(16 %)
Calcium301.46 mg(30 %)
Magnesium52.22 mg(17 %)
Iron1.76 mg(12 %)
Iodine2.02 μg(1 %)
Zinc1.44 mg(18 %)
Saturated fatty acids10.21 g
Cholesterol123.46 mg

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
How healthy are the main ingredients?
Chicken breastEmmentaler cheeseonionsaltAvocado

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.