6 Serves
112 Mins
26 g
10 g
7 g
Clean and slice the leeks thoroughly, then peel and dice the onion.
Ingredients, vitamins, and health benefits
Onion
Leeks
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
KoreanVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
457 mg / 4,700 mgSodium
1309 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the olive oil in a large soup pot over medium heat.
Sauté the onions and leeks until softened, then add the chicken and chicken stock to the pot.
Bring the mixture to a boil, then reduce heat to low and simmer for 60 minutes, adding prunes halfway through.
Season the soup with salt and black pepper to taste before serving.
Olive Oil
Chicken
Chicken Stock
Prunes
Salt
Black Pepper
Vitamin A
45 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
457 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
17
g11
g14
g
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NepaliZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g