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Servings: 1
20 g protein
25 g carbs
3 g fat
196 kcal

Instructions

  • Chop the vegetables finely.
  • Take large deep pan and add chicken, vegetables, herbs and water and cook over high heat.
  • When the water starts boiling, let it simmer on low heat for one hour with lid.
  • After one hour, remove the pan from the heat and strain the broth.
  • Reserve the vegetables and shred the chicken into small pieces.
  • Cook the clean broth on high heat to reduce it to half.
  • Add vegetables and chicken back to the broth and cook for 5 minutes.
  • Chicken and vegetable broth is ready; serve it warm with fresh parsley.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 196 kcal

Calories from Fat 27


% Daily Values*


Total Fat 3 g

4.29%


Saturated Fat 0.16 g

0.67%



Polyunsaturated Fat 0.27 g



Monounsaturated Fat 0.07 g



Cholesterol 0 mg

0%



Sodium 230 mg

10%



Potassium 707 mg



Total Carbohydrate 25 g

8.06%


Dietary Fiber 8.05 g

25.16%



Sugars 7.59 g

8.43%



Protein 20 g


Vitamin A 69.56%

Vitamin C 32.5%


Calcium 14%

Iron 38.46%


* Nutritional Values are estimated and may vary

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