Chicken Noodle Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
1320
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,320 cal. | (63 %) | ||
| Protein | 146.16 g | (149 %) | ||
| Fat | 55.35 g | (48 %) | ||
| Carbohydrates | 51.06 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.49 g | (15 %) |
more nutritional values
| Vitamin A | 948.86 mg | (118,608 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.54 mg | (54 %) | ||
| Vitamin B₂ | 1.31 mg | (119 %) | ||
| Niacin | 56.84 mg | (474 %) | ||
| Vitamin B₆ | 1.49 mg | (106 %) | ||
| Folate | 57.59 μg | (19 %) | ||
| Pantothenic acid | 4.13 mg | (69 %) | ||
| Biotin | 1.84 μg | (4 %) | ||
| Vitamin B₁₂ | 1.18 μg | (39 %) | ||
| Vitamin C | 18.49 mg | (19 %) | ||
| Potassium | 1,458.26 mg | (36 %) | ||
| Calcium | 140.75 mg | (14 %) | ||
| Magnesium | 118.3 mg | (39 %) | ||
| Iron | 9.38 mg | (63 %) | ||
| Zinc | 9.58 mg | (120 %) | ||
| Saturated fatty acids | 14.14 g | |||
| Cholesterol | 376.48 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (1.2 kg)
- 2 bay leaves
- 2 allspice
- 1 Fennel
- 2 stalks Celery
- 2 carrots
- 1 Beefsteak tomato
- 200 grams wide Tagliatelle (or sheets of lasagne)
- 1 Tbsp fresh Dill
- salt
- peppers (from the mill)
Preparation steps
1.
Rinse chicken, pat dry and add to large pot with bay leaf and allspice. Add cold water until well covered. Bring to a boil and simmer gently for about 2 hours on medium heat.
2.
Rinse, peel, trim, and chop fennel, celery and carrots. Rinse tomato, remove skin, cut in half, remove core, and cut tomato into pieces. Add to boiling water.
3.
Remove chicken from soup, let cool and pour chicken broth in new pot through a sieve. Add fennel, celery, carrots and noodles to a boil and simmer for 10-15 minutes over medium heat until al dente. Add dill and tomatoes, season with salt and pepper.
4.
Remove bones from chicken and cut into bite-size pieces. Add to soup while hot, distribute into portions and serve on a plate.
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