Chicken soup with mushrooms
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Chicken breast | ||
| Mushroom ? 1 pc ≈ 18 g 200 g ≈ 11.1 sheet | ||
| Onion ? 1 pc ≈ 110 g 150 g ≈ 1.4 sheet | ||
| Garlic ? 1 pc ≈ 5 g 15 g ≈ 3 sheet | ||
| Bone broth | ||
| Cream | ||
| Butter | ||
| Cooking salt | to taste | |
| Black pepper | to taste | |
| Dill | ||
| Product release: | 2 115 ml | |
| Restore to default | ||
| Add a dish to the menu | ||
Cooking time
| 15 min | ||
| 10 min | ||
| 10 min | ||
35 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 8.5 g |
| Fats | 6.2 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.4 g |
| Calories | 97 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.3 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 19.4 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.24 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 414 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 10% | 7% | 6% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken breast (fillet): 76% ◦ Bone broth: 10% ◦ Mushroom: 5% ◦ Onion: 5% ◦ Garlic: 5% B6 | 17173611? |
| iWhich products: ◦ Chicken breast (fillet): 74% ◦ Mushroom: 16% ◦ Bone broth: 9% B3 | 16193315? |
| iWhich products: ◦ Chicken breast (fillet): 49% ◦ Mushroom: 22% ◦ Bone broth: 22% ◦ Cream: 5% ◦ Onion: 2% B5 | 13132111? |
| iWhich products: ◦ Cream: 84% ◦ Butter: 15% ◦ Chicken breast (fillet): 2% A | 12162814? |
| iWhich products: ◦ Chicken breast (fillet): 33% ◦ Mushroom: 33% ◦ Cream: 33% B2 | 911209? |
| iWhich products: ◦ Chicken breast (fillet): 63% ◦ Bone broth: 20% ◦ Cream: 10% ◦ Mushroom: 5% B4 (Choline) | 79148? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken breast (fillet): 50% ◦ Bone broth: 35% ◦ Mushroom: 10% ◦ Cream: 3% Selenium | 171730159 |
| iWhich products: ◦ Chicken breast (fillet): 70% ◦ Mushroom: 11% ◦ Bone broth: 7% ◦ Cream: 7% ◦ Onion: 3% Phosphorus | 11111511? |
| iWhich products: ◦ Chicken breast (fillet): 47% ◦ Mushroom: 27% ◦ Bone broth: 22% ◦ Onion: 2% ◦ Garlic: 2% Iron | 8362? |
| iWhich products: ◦ Chicken breast (fillet): 34% ◦ Bone broth: 28% ◦ Mushroom: 18% ◦ Cream: 13% ◦ Onion: 6% ◦ Garlic: 2% Potassium | 5776? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream: 70% ◦ Butter: 30% Palmitic acid (Saturated) | 20203120? |
| iWhich products: ◦ Butter: 93% ◦ Cream: 7% Stearic acid (Saturated) | 5696? |
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on KETO Allowed
on PALEO Allowed on a non-strict basis
Difficulty: simple
Max. per day ≈ 1 l 428 ml ?Из расчета максимум 20 гр углеводов в день
Servings: 8 (1 serving ≈ 264 g)
Digestion time: 3 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Chicken breast, Mushroom, Onion, Garlic, Bone broth, Cream, Butter
Fry: 15 min, Boil: 10 min, To boil: 10 min
Keto, LCHF: Recipes, Rules, Description
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Cut chicken fillet into small pieces and lightly fry in a small amount of butter until golden brown.
Finely chop onion and garlic, add to the chicken, continue frying until the onion is soft.
Cut mushrooms and add to the chicken with onion, fry everything together until excess liquid from the mushrooms evaporates.
Transfer the contents of the pan to the chicken broth and bring to a boil.
Add cream, salt, and pepper to taste, then reduce the heat and simmer for about 10 minutes.
Serve the soup, garnished with herbs.
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