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WATERCRESS SOUP WITH CHICKEN

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

16.645 g

Sodium (mg)

3121.803 mg

Vitamin A (IU)

6321.878 IU

Saturated Fat (g)

138.726 g

Energy (kcal)

6974.612 kcal

Fat (g)

484.156 g

Trans Fat (g)

2.88 g

Salt (g)

7.803 g

Calcium (mg)

419.319 mg

Monounsaturated Fat (g)

200.379 g

Cholesterol (mg)

2400 mg

Iron (mg)

29.32 mg

Vitamin C (mg)

65.715 mg

Fibre (g)

1.049 g

Sugars (g)

9.781 g

Protein (g)

597.937 g

Potassium (mg)

6232.588 mg

Total

66.581 g

12487.212 mg

25287.513 IU

554.902 g

27898.448 kcal

1936.625 g

11.521 g

31.21 g

1677.276 mg

801.516 g

9600 mg

117.281 mg

262.86 mg

4.195 g

39.125 g

2391.749 g

24930.351 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.