Directions:
- PREPARATION
- 1.Place a large pot, over high heat, bring water with chicken breast to a boil then,
- 2.place a medium pot medium heat add to olive oil , tomato paste and green bell pepper parsley, stir well and add to chopped tomato with 1 cup chicken stock water
- 3.Add vermicelli to pot and stir well for 2 minuets.
- 4.add crushed chicken breast and chicken stock water
- 5.Cover and remove pot from heat and let it sit for 15 minuets until vermicelli is well cooked before serving.
- 6.add chopped fresh parsley
- 7.Ladle soup into bowls and serve with lemon
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.45 Kcal (601 kJ) | ||
| Calories from fat | 68.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 12% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 1% | |
| Sodium | 26.11mg | 1% | |
| Potassium | 128.93mg | 3% | |
| Total Carbs | 17.89g | 6% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 35.2mg | 59% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.2mg | 73% | |
| Calcium | 17.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 165.55 Kcal (693 kJ) | ||
| Calories from fat | 79.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 12% | |
|---|---|---|---|
| Cholesterol | 1.77mg | 1% | |
| Sodium | 30.13mg | 1% | |
| Potassium | 148.8mg | 3% | |
| Total Carbs | 20.64g | 6% | |
| Sugars | 5.83g | 20% | |
| Dietary Fiber | 1.71g | 6% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 40.6mg | 59% | |
| Vitamin A | 0.9mg | 25% | |
| Iron | 15.2mg | 73% | |
| Calcium | 20.1mg | 2% | |
* 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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