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WATERCRESS SOUP WITH CHICKEN

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

16.65 g

Sodium (mg)

3121.8 mg

Vitamin A (IU)

6321.88 IU

Saturated Fat (g)

138.73 g

Energy (kcal)

6974.61 kcal

Fat (g)

484.16 g

Trans Fat (g)

2.88 g

Salt (g)

7.8 g

Calcium (mg)

419.32 mg

Monounsaturated Fat (g)

200.38 g

Cholesterol (mg)

2400 mg

Iron (mg)

29.32 mg

Vitamin C (mg)

65.71 mg

Fibre (g)

1.05 g

Sugars (g)

9.78 g

Protein (g)

597.94 g

Potassium (mg)

6232.59 mg

Total

66.58 g

12487.21 mg

25287.51 IU

554.9 g

27898.45 kcal

1936.62 g

11.52 g

31.21 g

1677.28 mg

801.52 g

9600 mg

117.28 mg

262.86 mg

4.2 g

39.12 g

2391.75 g

24930.35 mg

  • 100 g water leaves (clean by washing)
  • 80 g watercress root (clean by washing)
  • 3 whole garlic (lightly smashed)
  • 2 Knorr Chicken Stock Cubes
  • 2 tbsp honey dated
  • 1 tbsp north and south almond nips
  • 30 g carrots (cut into pieces)
  • 1200 ml water
  • 8 chicken wings (cut of the tips)
  • 1 Heat up a non-stick pot with water and add in 2 KNORR CHICKEN CUBES before bringing the mixture to a heavy boil in 3 minutes.
  • 2 Then add in the rest of the ingredients one after the other and cook for another 7 to 12 minutes or until the chicken is cooked.
  • 3 Finally, taste and garnish before getting ready to serve.