Rich Chicken Soup with Root Vegetables
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
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.