Chicken Stock Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.8 mg | (332 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dumplings
- 40 grams softened butter
- 60 grams Semolina flour
- 1 egg
- salt
- Nutmeg
- For the garnish
- 2 Tbsps freshly chopped parsley
- For the stock
- 1 chicken (ready to cook)
- 500 grams Soup vegetables
- 2 onions
- 2 ½ liters water
- 3 bay leaves
- 1 tsp peppercorns
- 1 Tbsp salt
Preparation steps
For the stock: Rinse chicken thoroughly. Rinse and chop vegetables. Peel and quarters onions. Put vegetables and chicken in a pot and pour in water. Season with salt, pepper and bay leaves. Boil.
Once soup boils, reduce heat, cover and simmer for about 1 1/2 hours. Skim off any foam that forms, if desired.
For the dumplings: Meanwhile, beat butter and some flour until fluffy. Stir in egg and remaining flour. Season with salt and nutmeg and let rest. Meanwhile, bring a large pot of salted water to a boil. Form dough into dumplings and cook in boiling water for about 10-15 minutes.
Finally, remove chicken from soup. Line a colander with cheesecloth and strain broth into another pot. Ladle broth into bowls and add dumplings. Serve garnished with freshly chopped parsley.
