Chicken Dumplings in Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 66.8 μg | (111 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 40 mg | (333 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,272 mg | (32 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Peel carrots, celery, leek and onion, trim, rinse, coarsely chop and add to a large saucepan. Rinse the parsley and add to saucepan. Rinse the chicken and pat dry. Make left and right skin incisions in the abdominal opening and insert the legs through incisions. Pour into the pot and pour enough water to almost cover the chicken and bring to a boil. Season with some salt and pepper, return to a boil, then simmer over low heat about 1.5 hours.
Take out the chicken and remove the skin. Take the meat from the bones and chop 350 grams (approximately 12 1/2 ounces) of meat in a food processor. Mix in eggs, cream and the chopped herbs. Season generously with salt and pepper.
Strain broth through a sieve into a new pot pour and return to a boil. Using two teaspoons, scoop the meat batter into dumplings and add to boiling broth. Lower heat and simmer about 7 minutes. Serve sprinkled to taste with herbs.
