4 Serves
60 Mins
Heat the olive oil in a large stock pot over medium heat.
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KyrgyzVitamin E
3 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
86 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
846 mg / 1,250 mgPotassium
953 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
80 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
221 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Add the diced onions and minced garlic to the pot, sautéing until fragrant and softened.
Add the chicken pieces and assorted vegetables to the pot, stirring to combine with the aromatics.
Pour in the chicken broth and bring the mixture to a gentle boil, then reduce heat to simmer for 20 minutes.
Season the soup with salt and black pepper to taste before serving hot.
13
g76
g32
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Nepali