Directions:
- In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
- Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
- Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
- Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.72 Kcal (1142 kJ) | ||
| Calories from fat | 99.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 54.58mg | 18% | |
| Sodium | 831.63mg | 35% | |
| Potassium | 607.53mg | 13% | |
| Total Carbs | 22.01g | 7% | |
| Sugars | 8.43g | 34% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 22.06g | 44% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45mg | 250% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.56 Kcal (254 kJ) | ||
| Calories from fat | 22.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 17% | |
|---|---|---|---|
| Cholesterol | 12.12mg | 18% | |
| Sodium | 184.67mg | 35% | |
| Potassium | 134.91mg | 13% | |
| Total Carbs | 4.89g | 7% | |
| Sugars | 1.87g | 34% | |
| Dietary Fiber | 0.41g | 7% | |
| Protein | 4.9g | 44% | |
| Vitamin C | 1.5mg | 12% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 10mg | 250% | |
| Calcium | 10.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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