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Chicken and Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.2482
Energy (kCal)604.5
Carbohydrates (g)98.8477
Total fats (g)3.0686
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all ingredients in a large pot. | 2. Cover with water and bring to the boil. | 3. Reduce heat and simmer for about 1 hour or until vegetables are tender. | 4. Remove chicken from pot and cut into small pieces. | 5. Mash the soup together so it becomes nice and creamy. | 6. Return chicken to soup and mix together. | 7. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast fillet 200 g skinless 178.0 0.0 39.6 1.0
    turnip 1 chopped 17.08 3.9223 0.5489999999999999 0.061
    swede 1 chopped 178.0 0.0 39.6 1.0
    carrot 2 cubed 104.96 24.5248 2.3808 0.6144
    parsnip 2 cubed 199.5 47.8534 3.1919999999999997 0.7979999999999999
    onion 1 chopped 64.0 14.944 1.76 0.16
    celery 4 stalks chopped 40.96 7.6032 1.7664 0.4352
    chicken noodle soup mix 55 g 178.0 0.0 39.6 1.0
    shell pasta 1 cup 178.0 0.0 39.6 1.0
    salt pepper 178.0 0.0 39.6 1.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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