Easy 5 Cuban Chicken Soup Recipes
In this article we have collected for you the best recipes for Cuban Chicken Soup among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. Wiki
1. Cuban Chicken Soup
Cuban Chicken Soup
Ingredients
- 2 pounds Chicken bone in we used assorted dark meat pieces, drums, thighs, wings
- 1 Large Onion peeled halved or quartered
- 5-6 Garlic Cloves peeled and smashed
- 3 Celery Ribs divided 2 for the broth and 1 for the soup
- 3 Carrots peeled divided (2 carrots for the broth and 1 for the soup)
- 1 Bay Leaf
- 1 teaspoon Dried Oregano
- ½ teaspoon Cumin
- 16 cups Water
- 2 tablespoons Chicken Base like Better than Bouillon® chicken base
- ½ teaspoon Turmeric Powder
- 1 pound Pumpkin cut into 1-2 inch cubes
- 1 Medium Potato cut into 1 inch cubes about ½ lb.
- 1 Corn Cob cut into 1 roughly inch rounds
- 6 ounces Fidelini Fideo Noodles
- Salt to taste
Instructions
- Make sure the chicken broth is ready.
- Cut two carrots and two celery ribs into pieces that are approximately two to three inches long. Remove the onion's skin and chop it into halves or quarters. Remove the skin off the garlic, then mash it up a little.
- In a large saucepan, combine the chicken, the onion, carrots, and celery that have been prepped, the garlic cloves, the bay leaf, the dried oregano, and the cumin. Check that the water level in the pot is at least three-quarters of the way full, and that it completely covers all of the ingredients.
- Over high heat, the water should be brought to a boil. As soon as the water begins to boil, quickly turn the heat down to a medium to medium-low setting; the water should continue to simmer. Place a lid on half of the pot. Keep the chicken stock at a low simmer for approximately an hour and a half, stirring it just periodically. Remove and discard the foam and oil that has risen to the surface of the liquid by using a big spoon, a wooden spoon, or a strainer. Perform this step throughout the first fifteen to thirty minutes of the cooking period, and don't forget to re-cover the pot with a lid.
- While the broth is being prepared, prepare the veggies for the soup as follows:
- Dice the remaining celery, pumpkin, and potato, and cut the corn cobs into rounds, half rounds, or cubes. Cut the remaining carrot into rounds, half rounds, or cubes.
- Take the chicken broth from the heat and set it aside. Take the chicken out of the saucepan with a slotted spoon or tongs, and place it on a plate or a sheet pan so that it may cool down. After the chicken has cooled to the point that it can be handled safely, separate the flesh from the bones and cut it into pieces that are bite-sized. Throw away any bones, skin, or cartilage that you find. Put the flesh from the bird to the side.
- While the chicken is allowed to cool,
- Pour through a strainer: Take the vegetables out of the saucepan with a big slotted spoon, and then throw them away. Use a fine sieve to remove any solids from the broth. I prefer to strain the broth twice; I strain it into a fairly big bowl the second time (or two). After that, I clean the pot and repeat the process of straining the broth while simultaneously returning it to the huge pot.
- Make sure the noodles are ready.
- Put the water in a big sauce pan, turn the heat up high, and put it aside. When the water begins to boil, add the fidelini noodles and continue cooking according to the instructions on the package. After they are finished cooking, remove them from the water and lay them away until you are ready to use them.
- Return the chicken stock to the original pot and place it over medium-high heat in a fresh big saucepan. As soon as the broth reaches a simmer, put 1 to 2 teaspoons of chicken base and the turmeric powder into the liquid. Continue to stir the mixture until the chicken base is fully dissolved.
- After adding the sliced carrots, celery, pumpkin, and potatoes as well as the corn cobs, cover the pot and continue cooking for another 5-7 minutes.
- Bring the soup up to a boil over a heat level anywhere between medium and medium-high. As soon as the soup begins to boil, turn the heat down to maintain a simmer, remove the lid from the pot, and stir the soup just periodically.
- The cooked chicken meat and noodles should be added to the saucepan, and then everything should be stirred together to ensure that everything is well combined. Continue to boil the soup, covered, for another 5–10 minutes, or until the pumpkin, carrots, and potatoes have reached the desired degree of tenderness. To determine whether or not salt is required, taste the soup.
- You may serve this chicken soup with a large amount of lemons or limes, as well as the spicy sauce of your choice.
Notes
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 298 | |
| % Daily Value* | ||
| Total Fat 10 g | 15 % | |
| Saturated Fat 4 g | 20 % | |
| Trans Fat 0 g | ||
| Cholesterol 55 mg | 18 % | |
| Sodium 1,788 mg | 75 % | |
| Total Carbohydrate 33 g | 11 % | |
| Dietary Fiber 3 g | 13 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 18 g | 36 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 65 mg | 7 % |
| Iron 4 mg | 20 % |
| Potassium 547 mg | 12 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * milk Free * peanut Free * tree Nut Free * soy Free * shellfish Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 10 g | 15 % |
|---|---|---|
| Saturated | 4 g | 20 % |
| Trans | 0 g | – |
| Monounsaturated | 0 g | – |
| Polyunsaturated | 0 g | – |
| Carbs | 33 g | 11 % |
| Fiber | 3 g | 13 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 18 g | 36 % |
| Cholesterol | 55 mg | 18 % |
| Sodium | 1,788 mg | 75 % |
| Calcium | 65 mg | 7 % |
| Magnesium | 43 mg | 10 % |
| Potassium | 547 mg | 12 % |
| Iron | 4 mg | 20 % |
| Zinc | 1 mg | 8 % |
| Phosphorus | 124 mg | 18 % |
| Vitamin A | 441 Вµg | 49 % |
| Vitamin C | 16 mg | 17 % |
| Thiamin (B1) | 0 mg | 29 % |
| Riboflavin (B2) | 0 mg | 15 % |
| Niacin (B3) | 3 mg | 18 % |
| Vitamin B6 | 0 mg | 20 % |
| Folate (Equivalent) | 111 Вµg | 28 % |
| Folate (Food) | 39 Вµg | – |
| Vitamin B12 | 0 Вµg | 3 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 10 Вµg | 8 % |
Source: https://www.cook2eatwell.com/fully-loaded-cuban-chicken-soup/
Also interesting about Cuban Chicken Soup Recipe:
How do you add richness to chicken soup?
‘If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth,’ she says.
Do I need to cook my chicken before putting it in soup?
To guarantee that your chicken soup remains safe as well as healthy, Miss Vickie advises searing or browning the chicken in a separate pan first, then adding it to your broth. This not only improves safety, but also improves the taste and color of the soup, adding richness and an extra umami element to the flavor.
2. Cuban Chicken Noodle Soup
Cuban Chicken Noodle Soup
Ingredients
- 3 quarts of water
- 2 lbs bone-in chicken seasoned to taste with adobo or poultry seasoning
- 3 potatoes
- 1 cup carrots
- 2 cloves garlic
- 2 pieces ears corn chopped into 4
- 2 tbsp sofrito
- 1 chicken bouillon
- 1/2 lb angel hair pasta
- salt and pepper to taste
Instructions
- Add some poultry spice or adobo sauce to the chicken before cooking it.
- Place the chicken that has been seasoned in the water that has been poured into the big pot. Cook the chicken for 45 minutes over medium-high heat.
- Take the chicken out of the saucepan, trim off any excess fat, and chop it into pieces that are easy to chew.
- Put the chicken back in the saucepan, along with the corn, carrots, potatoes, and garlic. Stir everything together.
- Mix in the powdered chicken bouillon, the sofrito, as well as the salt and pepper.
- Cover and continue cooking for another 45 minutes, or until the veggies are easily pierced with a fork.
- After adding the angel hair pasta, continue cooking for another 4 to 5 minutes.
- The seasoning should be checked, and the dish should be served with lime.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,099 | |
| % Daily Value* | ||
| Total Fat 20 g | 31 % | |
| Saturated Fat 8 g | 40 % | |
| Trans Fat 0 g | ||
| Cholesterol 0 mg | 0 % | |
| Sodium 3,092 mg | 129 % | |
| Total Carbohydrate 230 g | 77 % | |
| Dietary Fiber 33 g | 134 % | |
| Total Sugars 10 g | ||
| Includes – Added Sugars | ||
| Protein 36 g | 72 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 2,352 mg | 235 % |
| Iron 83 mg | 461 % |
| Potassium 2,661 mg | 57 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 20 g | 31 % |
|---|---|---|
| Saturated | 8 g | 40 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 5 g | – |
| Carbs | 230 g | 77 % |
| Fiber | 33 g | 134 % |
| Total Sugars | 10 g | – |
| Added Sugars | – | – |
| Protein | 36 g | 72 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 3,092 mg | 129 % |
| Calcium | 2,352 mg | 235 % |
| Magnesium | 606 mg | 144 % |
| Potassium | 2,661 mg | 57 % |
| Iron | 83 mg | 461 % |
| Zinc | 9 mg | 80 % |
| Phosphorus | 651 mg | 93 % |
| Vitamin A | 557 Вµg | 62 % |
| Vitamin C | 64 mg | 71 % |
| Thiamin (B1) | 1 mg | 72 % |
| Riboflavin (B2) | 1 mg | 46 % |
| Niacin (B3) | 11 mg | 70 % |
| Vitamin B6 | 4 mg | 283 % |
| Folate (Equivalent) | 371 Вµg | 93 % |
| Folate (Food) | 371 Вµg | – |
| Vitamin B12 | 0 Вµg | 3 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 3 mg | 22 % |
| Vitamin K | 1,840 Вµg | 1534 % |
Source: https://www.cookedbyjulie.com/cuban-chicken-noodle-soup/
Also interesting about Cuban Chicken Soup Recipe:
Is chicken noodle soup actually healthy?
“It is rich in a wide variety of macronutrients and micronutrients, including as protein, fiber, B vitamins, vitamin C, amino acids, and many more. In addition to that, it has potent anti-oxidants as well as chemicals that reduce inflammation.” The consumption of chicken noodle soup is associated with a number of potential health benefits, according to research.
What is the best soup for upset stomach?
Soups made with broth often have a high water content and can assist with fluid replacement. Vegetable, chicken noodle, and chicken and rice soup are all examples of broth-based soups that are simple and easy to digest. Ginger miso soup is another option that may be helpful.
3. Ajiaco Cubano Cuban Chicken Soup
Ajiaco Cubano Cuban Chicken Soup
Equipment
- oven
- Baking sheet
- Dutch Oven or Large Pot
- French knife
- measuring spoons
- measuring cups
Ingredients
- 2 tbsp Chicken Fat or Canola Oil
- 1.5 lb Chicken Breast
- 6 Garlic cloves minced
- 2 Medium white onion peeled and quartered
- 0.75 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 0.75 lb Sweet potatoes peeled and cut into 1/2-inch cubes
- 1 lb Pumpkin peeled and cut into 1/2-inch cubes
- 1 Yellow Bell Pepper sliced
- 1 Celery rib finely chopped
- 1 Carrot finely chopped
- 1 Corn Ear cut into quarters
- 1 Ripe Plantain peeled and cut into chunks
- 1/2 cup Cilantro leave and cilantro stems separated
- 4 cups Chicken broth
- 1 tbsp Kosher salt
- 1/2 tsp Black Pepper
- 2 Limes juiced
- 1/4 cup Sour cream
Instructions
- Place the chicken breasts, rendered chicken fat or vegetable oil, and a pinch of salt and pepper into a large saucepan or dutch oven. Cook over medium heat for 5 to 6 minutes, or until both sides are browned.
- While the onion and garlic are cooking, pour some chicken stock into the saucepan. Reduce the heat to medium-low, cover, and allow the dish to simmer. Cook for approximately half an hour, or until the chicken is fork tender.
- Move the chicken to a serving tray, and do not discard the cooking liquid that is still in the saucepan.
- After the chicken breasts have cooled enough to be handled, cut them into strips that are suitable for nibbling.
- Put the potatoes, sweet potatoes, and pumpkin into the saucepan with the remaining cooking liquid, and then turn the heat up to medium. Cook until the vegetables are tender. Cook for another 5 minutes with the cover on.
- Corn, yellow pepper, plantain, celery, carrot, and cilantro stems should all be included to the dish. Maintain a low simmer, covered, for twenty minutes, or until the potatoes have reached the desired tenderness.
- Chicken should be returned to the saucepan once the cilantro stalks have been removed. Put in three glasses of water. Continue to simmer the chicken for a few more minutes, until it is warmed through. Salt and pepper can be added to taste as a seasoning.
- Place equal amounts of the Cuban chicken soup in each of the bowls, then top each serving with a sprinkle of chopped cilantro, lime juice, and sour cream.
Nutrition Facts
10 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 308 | |
| % Daily Value* | ||
| Total Fat 12 g | 18 % | |
| Saturated Fat 4 g | 18 % | |
| Trans Fat 0 g | ||
| Cholesterol 52 mg | 17 % | |
| Sodium 780 mg | 33 % | |
| Total Carbohydrate 33 g | 11 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 9 g | ||
| Includes – Added Sugars | ||
| Protein 20 g | 39 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 61 mg | 6 % |
| Iron 2 mg | 11 % |
| Potassium 916 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 12 g | 18 % |
|---|---|---|
| Saturated | 4 g | 18 % |
| Trans | 0 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 33 g | 11 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 9 g | – |
| Added Sugars | – | – |
| Protein | 20 g | 39 % |
| Cholesterol | 52 mg | 17 % |
| Sodium | 780 mg | 33 % |
| Calcium | 61 mg | 6 % |
| Magnesium | 61 mg | 15 % |
| Potassium | 916 mg | 19 % |
| Iron | 2 mg | 11 % |
| Zinc | 1 mg | 11 % |
| Phosphorus | 241 mg | 34 % |
| Vitamin A | 529 Вµg | 59 % |
| Vitamin C | 57 mg | 63 % |
| Thiamin (B1) | 0 mg | 17 % |
| Riboflavin (B2) | 0 mg | 21 % |
| Niacin (B3) | 10 mg | 61 % |
| Vitamin B6 | 1 mg | 60 % |
| Folate (Equivalent) | 46 Вµg | 11 % |
| Folate (Food) | 46 Вµg | – |
| Vitamin B12 | 0 Вµg | 10 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 7 Вµg | 6 % |
Source: https://dobbernationloves.com/food-drink/ajiaco-cubano-cuban-soup-recipe/
Also interesting about Cuban Chicken Soup Recipe:
What soup is good for IBS?
You can accomplish this objective more easily if you consume a lot of soup that is low-fat or fat-free and that is based on chicken, beef, or vegetables. You can spice things up by including some whole-grain pasta or brown rice in your broth to increase the amount of fiber and nutrients it contains while maintaining the same amount of fluid consumption.
What to eat after vomiting?
Try eating items like bananas, rice, applesauce, toast without butter, and soda crackers (these foods are called BRAT diet). After your previous bout of vomiting, you should stay away from items that might irritate your stomach or make digestion difficult for at least 24 to 48 hours. These foods include alcohol, caffeine, fats/oils, spicy food, milk, and cheese.
4.Cuban Style Chicken Soup
Cuban Style Chicken Soup
Equipment
- Pressure Cooker
Ingredients
- 1 whole chicken broken down
- 1 medium yellow onion
- 1 head garlic halved
- 1 medium tomato quartered
- 1 medium green bell pepper quartered
- 3 carrots sliced
- 2 bay leaves
- 8 cups water
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅛ tsp cumin
- ½ packet sazon
- 3 yellow potatoes peeled and chopped
- 1 malanga peeled and chopped
- 6 oz fideo noodles
- salt to taste
- pepper to taste
Instructions
- In the saucepan of a 6-quart pressure cooker, place the chicken, onion, garlic, tomato, green bell pepper, two carrots, and bay leaves. Fill the saucepan with enough water to just cover the contents (about 8 cups of water) (roughly 8 cups of water). After positioning the lid of the pressure cooker over the pot, make sure it is locked into place, and then adjust the pressure valve in accordance with the instructions provided by the manufacturer. Once pressured, cook for 30 minutes.
- After the thirty minutes have gone, the pressure cooker should be allowed to gradually release its pressure. Utilizing a strainer with a very fine mesh, strain the contents of the saucepan. Make sure to exercise extreme caution so that only the smallest bone fragments are left behind. Reserve the chicken for use in another dinner.
- Return the liquid to the saucepan of the pressure cooker and return to a boil. The saucepan should now contain the garlic powder, onion powder, cumin, sazon, potatoes, chopped carrots, malanga, and fideos. Continue to boil the broth until the potatoes, malanga and fideos are cooked thoroughly.
Nutrition Facts
2 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 2,011 | |
| % Daily Value* | ||
| Total Fat 95 g | 147 % | |
| Saturated Fat 27 g | 136 % | |
| Trans Fat 1 g | ||
| Cholesterol 521 mg | 174 % | |
| Sodium 5,245 mg | 219 % | |
| Total Carbohydrate 151 g | 50 % | |
| Dietary Fiber 18 g | 71 % | |
| Total Sugars 14 g | ||
| Includes – Added Sugars | ||
| Protein 135 g | 271 % | |
| Vitamin D 1 Вµg | 10 % |
|---|---|
| Calcium 308 mg | 31 % |
| Iron 14 mg | 76 % |
| Potassium 3,536 mg | 75 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * mediterranean * dairy Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free * kosher
| Fat | 95 g | 147 % |
|---|---|---|
| Saturated | 27 g | 136 % |
| Trans | 1 g | – |
| Monounsaturated | 39 g | – |
| Polyunsaturated | 21 g | – |
| Carbs | 151 g | 50 % |
| Fiber | 18 g | 71 % |
| Total Sugars | 14 g | – |
| Added Sugars | – | – |
| Protein | 135 g | 271 % |
| Cholesterol | 521 mg | 174 % |
| Sodium | 5,245 mg | 219 % |
| Calcium | 308 mg | 31 % |
| Magnesium | 303 mg | 72 % |
| Potassium | 3,536 mg | 75 % |
| Iron | 14 mg | 76 % |
| Zinc | 12 mg | 105 % |
| Phosphorus | 1,404 mg | 201 % |
| Vitamin A | 1,065 Вµg | 118 % |
| Vitamin C | 147 mg | 163 % |
| Thiamin (B1) | 2 mg | 149 % |
| Riboflavin (B2) | 1 mg | 102 % |
| Niacin (B3) | 53 mg | 333 % |
| Vitamin B6 | 4 mg | 306 % |
| Folate (Equivalent) | 449 Вµg | 112 % |
| Folate (Food) | 159 Вµg | – |
| Vitamin B12 | 2 Вµg | 88 % |
| Vitamin D | 1 Вµg | 10 % |
| Vitamin E | 3 mg | 23 % |
| Vitamin K | 49 Вµg | 40 % |
Source: https://ourfoodbeforeus.com/cuban-style-chicken-soup/
Also interesting about Cuban Chicken Soup Recipe:
Which is better for soup chicken broth or stock?
Which one is superior, chicken stock or chicken broth? Because it is more concentrated and has a higher depth of flavor, chicken stock is superior to chicken broth for use in culinary preparation. Additionally, chicken stock is more adaptable and may be utilized in a variety of cooking applications. Sauces and soups require stock, which is prepared by boiling chicken bones together with a variety of other ingredients.
How do you make chicken broth taste better?
You may add roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso to your broth to give it more umami flavor if it is lacking in that department. “The umami taste and the depth of the broth are both enhanced by these components,” she explains.
5.Chicken and Lime Soup
Chicken and Lime Soup
Ingredients
- 1 yellow onion
- 3 ribs celery about 1/4 bunch
- 1 jalapenño
- 4 cloves garlic
- 2 Tbsp olive oil
- 1 boneless skinless chicken breast (about 3/4 lb.)
- 6 cups chicken broth*
- 2 10 oz. cans diced tomatoes with green chiles Rotel
- 1 tsp oregano
- 1/2 Tbsp cumin
- 1 lime
- 1/2 bunch cilantro
- 1 avocado
Instructions
- Cut the onion, celery, and jalapeo into small dice. Before cutting the jalapeo, remove the seeds and discard them. The garlic should be minced. In a large soup pot, combine the onion, celery, jalapeo, garlic, and olive oil. Cook the mixture for approximately 5 minutes over medium heat, or until the onions are tender and translucent.
- In a large saucepan, combine the chicken breasts, chicken broth, diced tomatoes with chilies, oregano, and cumin. Stir to combine. Put the lid on the saucepan, increase the heat to high, and bring the broth to a boil while the pot is covered. After it has to a boil, reduce the heat to low and continue cooking the contents of the pot for another half an hour.
- After cooking at a simmer for half an hour, take the chicken breast from the saucepan very carefully, and then use two forks to shred the meat. Place the shredded meat back into the cooking pot. Add the juice of one lime that has been squeezed into the soup (2-3 Tbsp juice).
- After the cilantro has been washed, the leaves should be coarsely chopped. After adding the chopped cilantro and giving the soup a short stir, the soup is ready to be served. You should cut the avocado into slices and put a couple in each bowl.
- Check out this page to see how we determine the prices of recipes.
Notes
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 284 | |
| % Daily Value* | ||
| Total Fat 14 g | 22 % | |
| Saturated Fat 2 g | 12 % | |
| Trans Fat 0 g | ||
| Cholesterol 49 mg | 16 % | |
| Sodium 400 mg | 17 % | |
| Total Carbohydrate 19 g | 6 % | |
| Dietary Fiber 5 g | 21 % | |
| Total Sugars 8 g | ||
| Includes – Added Sugars | ||
| Protein 21 g | 42 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 75 mg | 7 % |
| Iron 2 mg | 12 % |
| Potassium 915 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher * b Healthy
| Fat | 14 g | 22 % |
|---|---|---|
| Saturated | 2 g | 12 % |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 19 g | 6 % |
| Fiber | 5 g | 21 % |
| Total Sugars | 8 g | – |
| Added Sugars | – | – |
| Protein | 21 g | 42 % |
| Cholesterol | 49 mg | 16 % |
| Sodium | 400 mg | 17 % |
| Calcium | 75 mg | 7 % |
| Magnesium | 53 mg | 13 % |
| Potassium | 915 mg | 19 % |
| Iron | 2 mg | 12 % |
| Zinc | 1 mg | 11 % |
| Phosphorus | 239 mg | 34 % |
| Vitamin A | 46 Вµg | 5 % |
| Vitamin C | 23 mg | 25 % |
| Thiamin (B1) | 1 mg | 61 % |
| Riboflavin (B2) | 0 mg | 33 % |
| Niacin (B3) | 11 mg | 67 % |
| Vitamin B6 | 1 mg | 67 % |
| Folate (Equivalent) | 66 Вµg | 17 % |
| Folate (Food) | 66 Вµg | – |
| Vitamin B12 | 0 Вµg | 5 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 3 mg | 17 % |
| Vitamin K | 31 Вµg | 25 % |
Source: https://www.budgetbytes.com/chicken-lime-soup/
Also interesting about Cuban Chicken Soup Recipe:
Which is healthier chicken broth or chicken bouillon?
It is essential to keep in mind that the salt content of chicken broth purchased from a shop will almost certainly be significantly higher than that of versions prepared at home. Chicken bouillon has a lower total number of calories than homemade chicken broth, but it also has a lower total amount of protein and vital minerals.
How do you thicken homemade chicken soup?
The addition of flour or corn starch will result in a thicker consistency for the soup. If you want your soup to turn out the best it can, you should never add flour or corn starch straight to the soup. If you do that, it will congregate on the surface. Instead, remove a tiny portion of the soup with a ladle and place it in a separate basin to cool.
