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6 Serves
97 Mins
Prepare the chicken and vegetables by cleaning the chicken breast and chopping the onion and garlic.
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Vitamin E
3 mg / 15 mgVitamin K
46 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
224 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
670 mg / 1,250 mgPotassium
792 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
12 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
In a large pot, heat the olive oil and sauté the onion and garlic until fragrant.
Add the chicken, potatoes, and corn to the pot, covering with water, and season with salt and pepper.
Simmer the soup until the potatoes have broken down to thicken the broth and the chicken is fully cooked.
11
g35
g7
g
Indian