Chicken Noodle Soup with Fresh Ginger and Spring Onion
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This version follows the classic chicken noodle soup method, but simmers sliced fresh ginger and garlic in the broth instead of thyme and finishes with spring onion, coriander and lime instead of parsley and lemon. The result is gently warming, fragrant and fresh.
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Method
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Why this label?
37.2 g protein for 416 kcal = 8.9 g per 100 kcal, so protein gives about 36% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 0.6 g saturated fat per 100 ml, 5.2% of energy (limits ≤ 0.75 g and ≤ 10%)
- Low sugars: 1.6 g sugars per 100 ml (limit ≤ 2.5 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 392 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy-based pot with a lid (at least 4 litres)
- tongs
- 2 forks
- instant-read thermometer
- chopping board and knife
- ladle
- slotted spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 416 kcal |
| Protein | 37.2 g |
| Carbohydrate | 39.6 g |
| of which sugars | 6.1 g |
| of which free sugars | 0.1 g |
| Fat | 11.8 g |
| of which saturates | 2.4 g |
| Fibre | 4.3 g |
| Salt | 2.08 g |
Protein per 100 kcal
8.9 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
