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CHICKEN CORN SOUP WITH CARROT AND POTATO
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
14.31 g
Sodium (mg)
966.04 mg
Vitamin A (IU)
5275.67 IU
Saturated Fat (g)
2.6 g
Vitamin D (mcg)
0.1 mcg
Energy (kcal)
189.46 kcal
Fat (g)
8.38 g
Trans Fat (g)
0.05 g
Vitamin B12 (mcg)
0.16 mcg
Vitamin B6 (mg)
0.41 mg
Salt (g)
2.41 g
Folate (mcg)
40.92 mcg
Calcium (mg)
36.19 mg
Zinc (mcg)
1 mcg
Monounsaturated Fat (g)
3.16 g
Cholesterol (mg)
37.5 mg
Iron (mg)
1.32 mg
Selenium (mcg)
7.61 mcg
Vitamin C (mg)
17 mg
Fibre (g)
2.32 g
Sugars (g)
3.83 g
Protein (g)
11.87 g
Copper (mg)
0.13 mg
Potassium (mg)
498.13 mg
Total
57.23 g
3864.17 mg
21102.68 IU
10.42 g
0.4 mcg
757.85 kcal
33.51 g
0.19 g
0.62 mcg
1.63 mg
9.66 g
163.68 mcg
144.75 mg
3.99 mcg
12.66 g
150 mg
5.28 mg
30.45 mcg
68.01 mg
9.28 g
15.32 g
47.47 g
0.53 mg
1992.51 mg
- 1 Knorr Chicken Stock Cubes
- 650 ml water
- 200 g chicken meat cube
- 300 g potatoes
- 100 g corn on cob
- 100 g carrot
- 60 g local spinach
- 1 tbsp Knorr Hao Chi Seasoning
- 1 Blanch chicken meat in boiling water for 5 minutes. Remove chicken meat from pot and leave it to dry.
- 2 In a separate pot, boil water with KNORR Chicken Cube to obtain a clear chicken stock.
- 3 Slice corn on cob. Rough cut potato and carrot. Trim spinach.
- 4 Add chicken, corn, potato and carrot, to the stock. Boil again and let it simmer for 45 minutes.
- 5 Add local spinach and season with KNORR Hao Chi All-in-one Seasoning.
