Pasta Soup with Vegetables and Milk

Faisal El-HassanChef

Ingredients

• Skinless chicken breast, cut into small pieces
  2 breast
• Pasta, small size, equivalent to half a bag
  400 grams
• Onion, chopped
  1 piece
• Peas
  1 cup
• Cabbage, cut into medium pieces
  1 cup
• Liquid milk
  2 cups
• Butter
  1 tablespoon
• Chicken broth cube, Maggi
  2 cubes
• Black Pepper
  1 teaspoon
• Salt
  1 teaspoon
• Water
  1.5 cups

Steps

1. 1

   In a pot over the heat, sauté the onion in butter, then add the chicken, stir it, and let it cook for about 10 minutes until done.

   Required Tools:

   Pot

   10 min
2. 2

   Add a cup of water, chicken broth, salt, and pepper, then add the peas and let the mixture boil.

   10 min
3. 3

   Add the cabbage, then the pasta, and before it is fully cooked, add the milk. Stir the ingredients and let it boil again, then remove it from the heat.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Peasper 100g

Energy81 kcal

Protein5.4 g

Total Fat0.4 g

Carbohydrate14.5 g

Dietary Fiber5.7 g

Total Sugars3.3 g

Liquid milkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags