Name: Broiled Chicken Hearts in Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 serving Bone Broth; 1 1/4 cups Low Sodium Cooked Immature Lima Beans (Fat Not Added in Cooking, Canned); 1 medium Cooked Summer Squash; 1 tbsp Butter; 3 stalks medium Celery; 12 oz Chicken Heart; 3 tsps Ginger; 1 cup Leeks; 1 tbsp chopped Shallots

Ingredients

15 g beef bone broth

1 1/4 cups low sodium cooked immature lima beans (fat not added in cooking, canned)

1 medium cooked summer squash

1 tbsp butter

3 stalks medium celery

12 oz chicken heart

1 tbsp ginger

1 cup leeks

1 tbsp chopped shallots

Directions

1.	Trim fat and veins off chicken hearts and dry with paper towels, spread them apart on a broiler pan, season as desired, then broil under high for 5 minutes.
2.	Heat butter in a saucepan, add shallots, ginger, leeks, celery, lima beans, and squash. Add desired seasonings and cook for 8 minutes. Add broth with enough water and simmer for 20 minutes.
3.	Serve vegetable soup in a bowl and top with chicken hearts.

Nutrition summary

There are 208 calories in 1 serving of Broiled Chicken Hearts in Vegetable Soup.

Calorie split: 45% fat, 26% carbs, 29% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

208

% Daily Values*

Total Fat

10.49g

13%

Saturated Fat

3.625g

18%

Trans Fat

0g

Polyunsaturated Fat

2.543g

Monounsaturated Fat

2.905g

Cholesterol

99mg

33%

Sodium

356mg

15%

Total Carbohydrate

13.63g

5%

Dietary Fiber

3.5g

12%

Sugars

3.33g

Protein

15.51g

Vitamin D

0mcg

0%

Calcium

63mg

5%

Iron

5.5mg

31%

Potassium

493mg

10%

Vitamin A

72mcg

8%

Vitamin C

12.8mg

14%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.