Chicken soup

  • 21/02/2007
  • Moderate difficulty
  • 4
  • 40 min

Chicken soup with added vegetables will revive you at any time, and it will have a beneficial effect on your whole body. You can enrich the soup with noodles.

Ingredients

  • 20 g butter
  • 150 g chicken
  • 100 g carrots
  • 50 g leek
  • 1 L Vegeta Chicken Liquid Stock
  • 100 g green peas, frozen
  • 50 g thin noodles

Preparation

  1. 1.
    Melt butter in a saucepan. Stir fry chicken (cut in small squares), then add grated carrot and leek.
  2. 2.
    Pour 200 ml Vegeta Chicken Liquid Stock, add green peas and cook for 15 minutes. Then add remaining stock and bring to boil.
  3. 3.
    Stir in noodles and cook for another 5 minutes.

Serving

Serve immediately after the noodles are cooked. Sprinkle with chopped parsley.

Tip

You can also add other vegetables to the soup, such as cauliflower, broccoli and celery root.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 192 / 803 - -
Fat g 32,91 - -
Carbohydrates g 19,15 - -
Dietary fibre g 4,07 - -
Protein g 11,76 - -
Sodium g 0,26 0 0
Vitamin A μg 7.409,90 185 148
Vitamin D μg 7,30 4 4
Vitamin K μg 224,30 22430 22430
Vitamin C mg 8,70 12 10
Niacin mg 6,16 44 31
Calcium mg 30,51 3 3
Phosphorous mg 117,53 15 15

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)