Vegetable Soup with Chicken Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 45.1 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dumplings
- 400 grams Chicken breasts (boneless and skinless)
- 1 stale White roll
- 2 eggs
- 3 Tbsps Pastry flour
- salt
- peppers (from the mill)
- For the soup
- 150 grams carrots
- 150 grams Celery root
- 150 grams Leeks
- 150 grams Oyster mushrooms
- 2 onions
- 1 garlic clove
- 2 Tbsps butter
- 600 milliliters Beef broth
- 300 milliliters Dark beer
- 2 Tbsps scallions
Preparation steps
For the dumplings: Rinse the chicken breasts, pat dry, and finely grind in a meat grinder. Place the white roll in lukewarm water to moisten. Remove the roll and squeeze out the excess water. In a bowl, mix the roll with the ground chicken, eggs, flour, salt and pepper until evenly combined. Cover with plastic wrap and reserve in the refrigerator until ready to use.
For the soup: Rinse the carrots, celery root, and leeks. Peel the carrots and celery root, and cut into bite-sized pieces. Slice the leeks. Clean the oyster mushrooms by brushing them with a paper towel, and tear into strips (do not cut).
Peel and finely chop the onions and garlic. Sweat them in a pan with melted butter until the onions are translucent. Add the carrots, celery root, and leeks, and sauté briefly. Pour in the stock, beer, salt and pepper, and simmer over medium heat for approximately 10 minutes.
Remove the ground chicken mixture from the refrigerator and form into small dumplings. Add the dumplings to the soup along with the mushrooms and allow to simmer until cooked through, about 10 minutes. Taste the soup and adjust seasoning. Serve sprinkled with chopped chives.
