6 Serves
66 Mins
49 g
7 g
8 g
Prepare the chicken, onion, garlic, carrots, and celery by chopping them into bite-sized pieces using a chef's knife and cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
424 mg / 1,250 mgPotassium
771 mg / 4,700 mgSodium
1793 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
164 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Sauté the onion and garlic in the olive oil until fragrant, then add the chicken, carrots, and celery, cooking until the chicken is lightly browned.
Pour in the chicken stock and bring to a boil, then reduce heat to a simmer and cook until the chicken is fully cooked through and vegetables are tender.
Season the soup with salt and pepper to taste, then garnish with fresh cilantro before serving hot.
Chicken
Carrots
Celery
Chicken Stock
Olive Oil
Salt
Black Pepper
Cilantro
Vitamin A
169 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
424 mg / 1,250 mgPotassium
771 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
164 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgAlcohol
0 g