Photo: Cala
Estimated Nutrition (whole recipe, rough)
338
Calories
51g
Protein
5g
Fat
22g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 sweet red pepper, seeded and chopped
- 1 teaspoon [5 mL] thyme
- 1/2 teaspoon [2.5 mL] basil
- 1/4 teaspoon [1 mL] soya sauce
- 4 cups [1 L] tomato juice
- 1 [10-ounce / 284-mL] can chicken broth concentrate
- Salt and pepper
- Yogurt [optional]
- Freshly minced chives [optional]
- =
Directions
1
Simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soya sauce for 5 minutes.
2
Pour in tomato juice and chicken broth concentrate.
3
Bring to a boil, cover and simmer for 20 minutes.
4
Puree mixture into a food processor or a blender.
5
Pour puree back into casserole.
6
Salt and pepper, to taste.
Recipe sourced from
fandom