Rich Chicken Soup with Root Vegetables
Rich Chicken Soup with Root Vegetables - Delicious chicken soup for the whole family—without the noodles
Healthy, because
Even smarter
Nutritional values
One portion of this soup covers twice the daily requirement of vitamin A, which make sit an ideal sick-time food.
Use a margarine that contains as many mono- and polyunsaturated fatty acids as possible and no hydrogenated fats. The latter have a negative effect on cholesterol and blood fat.
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 280 mg |
Ingredients
- Ingredients
- 8 Matzo (about 4 ounces)
- 3 ozs butter
- 3 sprigs parsley
- 4 eggs
- salt
- peppers
- 2 small Chicken breasts (about 9 ounces)
- 1 ¼ qts Chicken broth
- 4 carrots (14 ounces)
- 1 pc Celery root (approximately 6 ounces)
- 2 Parsnips
- ½ bunch Chives
Kitchen utensils
Preparation steps
Finely grind matzos in a food processor.
Melt margarine in a pot over low heat and let cool slightly. Rinse parsley, shake dry and chop leaves.
In a large bowl, combine ground matzo, margarine, eggs and parsley. Season with salt and pepper and mix thoroughly. Chill at least 1 hour, and preferably up to 4 hours.
With a tablespoon, measure out 16 equal portions of the matzo mixture.
With wet hands, form matzo mixture into balls. Drop directly into a pot of boiling salted water. Cover and simmer over low heat (just under the boiling point) until balls have cooked through, about 35 minutes. Remove with a slotted spoon and drain. (The dumplings can then be refrigerated in an airtight container up to overnight.)
Meanwhile, rinse chicken breast. Pour chicken broth in a pot, bring to a boil and add chicken breast. Skim off any foam that rises to the top, and cook for 10 minutes.
Remove chicken and let cool. Cut into approximately 3/4-inch cubes.
Rinse and peel carrots, celery root, and parsnips. Cut into 1/8-inch cubes.
Strain soup through a fine-mesh sieve into a second pot. Add vegetables, bring to a boil and cook over medium heat for 15 minutes.
Add cooked matzo balls and cook until heated through, another 6-7 minutes. Season with salt and pepper.
Add chicken and simmer until heated through. Rinse chives, shake dry, and mince. Serve soup sprinkled with chives.
