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SIGNATURE CHICKEN SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

16.741 g

Sodium (mg)

1274.011 mg

Vitamin A (IU)

6664.853 IU

Saturated Fat (g)

4.36 g

Energy (kcal)

274.909 kcal

Fat (g)

16.059 g

Trans Fat (g)

0.813 g

Salt (g)

3.188 g

Calcium (mg)

59.864 mg

Monounsaturated Fat (g)

6.639 g

Cholesterol (mg)

56.363 mg

Iron (mg)

1.637 mg

Vitamin C (mg)

21.468 mg

Fibre (g)

3.313 g

Sugars (g)

4.547 g

Protein (g)

16.362 g

Potassium (mg)

536.475 mg

Total

66.963 g

5096.043 mg

26659.413 IU

17.441 g

1099.638 kcal

64.234 g

3.253 g

12.75 g

239.457 mg

26.556 g

225.453 mg

6.549 mg

85.871 mg

13.252 g

18.188 g

65.447 g

2145.898 mg

  • 150 g carrots (peel, clean and cut into bite size)
  • 150 g potatoes (peel, clean and cut into bite size)
  • 100 g white / rounded cabbage (clean and cut into 4 * 4 cm)
  • 50 g string beans (clean and cut into 3cm strips)
  • 300 g chicken beast (boiled in 1000 ml Of water)
  • 2 stalks 15 g spring onions (clean and thinly sliced)
  • 1 stalk Chinese celery (clean and coarsely cut)
  • 1 Knorr Chicken Stock Cube
  • 8 g salt
  • 2 g white pepper
  • 1 garlic (peel and slice)
  • 2 shallots (peel and slice)
  • 20 g margarine
  • 1 Boil chicken breast in the water with 1 KNORR CHICKEN CUBE until the meat is cooked. Remove, cool and cut into small dices.
  • 2 In a separate pan, heat margarine and fry garlic and shallots until fragrant.
  • 3 Add into the chicken broth; potato then carrot and string bean and cook until soft. Add the cooked chicken dices back.
  • 4 Season with salt and white pepper.
  • 5 Garnish with spring onions and Chinese celery. Serve hot!