Vegetable Soup with Chicken Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 146.8 μg | (245 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Chicken breast
- 1 tsp Lemon peel
- salt
- freshly ground peppers
- 75 grams Whipped cream
- 125 grams Frozen pea
- 4 scallions
- 2 stalks Celery
- 1 Zucchini
- 1 Tbsp olive oil
- 800 milliliters Instant Vegetable broth
- 125 grams Spinach
Preparation steps
Cut the chicken breast into small cubes, toss with the lemon zest and season with salt and pepper. Transfer to a food processor, add the cream and puree. Freeze 15 minutes.
Thaw the peas. Rinse the scallions and celery and thinly slice. Rinse the zucchini, halve lengthwise and thinly slice.
Heat the oil in a saucepan and saute the scallions, celery and zucchini until crisp-tender, Add the broth, bring to a boil, reduce to a simmer and cook 10 minutes.
Bring a second pot of salted water to a boil. With a wet teaspoon shape the chicken mixture into dumplings, drop into the water and simmer until cooked through, about 15 minutes.
Rinse the spinach. Puree half the thawed peas with 3 tablespoons of the soup broth and stir together with the remaining peas and the spinach. Stir the spinach mixture into the soup and simmer five minutes simmer, season with salt and pepper. Serve the soup with the dumplings in warmed bowls.
