Directions:
- Using large soup pot combine water and chicken base then heat and mix well.
- Add onion, celery, carrots and chicken.
- Add food coloring and bring to boil.
- Continue to boil while making dumplings.
- To make dumplings gradually add flour and salt to eggs mixing with wooden spoon.
- Continue to add flour until firm yet sticky dough is formed.
- When vegetables are tender transfer dumpling dough to plate.
- With plate near boiling broth cut off bits of dough the size of small eggs with large serving spoon.
- Drop into broth and cook until dumplings float to top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1313.78 Kcal (5501 kJ) | ||
| Calories from fat | 470.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.31g | 80% | |
|---|---|---|---|
| Cholesterol | 326.26mg | 109% | |
| Sodium | 6899.28mg | 287% | |
| Potassium | 712.55mg | 15% | |
| Total Carbs | 171.79g | 57% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 17.73g | 71% | |
| Protein | 42.75g | 85% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 11.8mg | 66% | |
| Calcium | 559.3mg | 56% | |
| Amount Per 100 g | |||
| Calories | 140.37 Kcal (588 kJ) | ||
| Calories from fat | 50.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 80% | |
|---|---|---|---|
| Cholesterol | 34.86mg | 109% | |
| Sodium | 737.16mg | 287% | |
| Potassium | 76.13mg | 15% | |
| Total Carbs | 18.36g | 57% | |
| Sugars | 0.52g | 19% | |
| Dietary Fiber | 1.89g | 71% | |
| Protein | 4.57g | 85% | |
| Vitamin C | 0.3mg | 4% | |
| Iron | 1.3mg | 66% | |
| Calcium | 59.8mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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