Chicken Soup with Vegetables and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,011 mg | (25 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 373 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the soup
- 1 chicken
- 4 bay leaves
- 1 tsp peppercorns (black)
- 1 onion
- 1 garlic clove
- 1 Tbsp salt
- 4 large carrots
- 3 sticks Celery
- 1 large Leek
- 1 Parsnip
- peppers
- salt
Preparation steps
For the soup: rinse chicken thoroughly. Combine in a pot with plenty of water, bay leaves, peeled and halved onion, peeled garlic clove and bring to a boil. Season with salt and reduce temperature. Simmer, covered, for about 1 hour and 30 minutes on low heat.
For the dumpling: combine butter with salt, quark and nutmeg, whisk until creamy. Beat egg and fold into mixture. Add semolina and whisk well. Let dough rest for 20-30 minutes.
Remove foam from soup occasionally. Rinse all vegetables. Peel carrots and parsnip and dice. Cut leek into rings and celery into slices. After one hour, remove chicken from the broth. Strain borth through a sieve into another saucepan, add vegetables and simmer for 30 minutes.
After 25 minutes of cooking soup, separate dumplings from a dough with wet hands and place into broth. Cook for about 15 minutes on low heat.
Remove chicken skin and separate meat from bones. Tear meat into bite-sized pieces. Add to soup and season with salt and pepper. Pour soup into bowls and serve.
