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SIGNATURE CHICKEN SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
16.03 g
Sodium (mg)
926.72 mg
Vitamin A (IU)
6662.64 IU
Saturated Fat (g)
4.06 g
Vitamin D (mcg)
0.15 mcg
Energy (kcal)
275.74 kcal
Fat (g)
15.62 g
Trans Fat (g)
0.82 g
Vitamin B12 (mcg)
0.24 mcg
Vitamin B6 (mg)
0.58 mg
Salt (g)
2.32 g
Folate (mcg)
37.45 mcg
Calcium (mg)
61.19 mg
Zinc (mcg)
1.38 mcg
Monounsaturated Fat (g)
6.64 g
Cholesterol (mg)
56.25 mg
Iron (mg)
1.65 mg
Selenium (mcg)
12.23 mcg
Vitamin C (mg)
21.47 mg
Fibre (g)
3.4 g
Sugars (g)
4.68 g
Protein (g)
16.51 g
Copper (mg)
0.13 mg
Potassium (mg)
540.76 mg
Total
64.12 g
3706.88 mg
26650.55 IU
16.24 g
0.6 mcg
1102.95 kcal
62.46 g
3.27 g
0.95 mcg
2.31 mg
9.27 g
149.8 mcg
244.77 mg
5.52 mcg
26.57 g
225 mg
6.59 mg
48.9 mcg
85.89 mg
13.61 g
66.02 g
0.53 mg
2163.04 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!
