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SIGNATURE CHICKEN SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

16.74 g

Sodium (mg)

1274.01 mg

Vitamin A (IU)

6664.85 IU

Saturated Fat (g)

4.36 g

Vitamin D (mcg)

0.15 mcg

Energy (kcal)

274.91 kcal

Fat (g)

16.06 g

Trans Fat (g)

0.81 g

Vitamin B12 (mcg)

0.24 mcg

Vitamin B6 (mg)

0.57 mg

Salt (g)

3.19 g

Folate (mcg)

37.78 mcg

Calcium (mg)

59.86 mg

Zinc (mcg)

1.38 mcg

Monounsaturated Fat (g)

6.64 g

Cholesterol (mg)

56.36 mg

Iron (mg)

1.64 mg

Selenium (mcg)

12.21 mcg

Vitamin C (mg)

21.47 mg

Fibre (g)

3.31 g

Sugars (g)

4.55 g

Protein (g)

16.36 g

Copper (mg)

0.12 mg

Potassium (mg)

536.47 mg

Total

66.96 g

5096.04 mg

26659.41 IU

17.44 g

0.6 mcg

1099.64 kcal

64.23 g

3.25 g

0.95 mcg

2.28 mg

12.75 g

151.12 mcg

239.46 mg

5.53 mcg

26.56 g

225.45 mg

6.55 mg

48.85 mcg

85.87 mg

13.25 g

18.19 g

65.45 g

0.49 mg

2145.9 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!