Directions:
- Place water in large pan or dutch oven along with onion, carrot and spices (a bit of each to taste). Simmer, covered, until the onion and carrot are tender.
- With immersion blender, puree onion and carrot in pan. If you do not have an immersion blender handy, transfer broth to blender and puree. Add soups and stir well to blend.
- Brown the chicken pieces in skillet coated with Pam and add to soup mixture.
- Cook an additional 25 minutes, or until chicken is tender.
- Add dumplings (I use Mary B's frozen and do not cook beforehand) and cook, as directed, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.1 Kcal (1826 kJ) | ||
| Calories from fat | 239.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.6g | 41% | |
|---|---|---|---|
| Cholesterol | 62.55mg | 21% | |
| Sodium | 879.24mg | 37% | |
| Potassium | 422.8mg | 9% | |
| Total Carbs | 26.61g | 9% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 23.25g | 47% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 65.53 Kcal (274 kJ) | ||
| Calories from fat | 35.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 41% | |
|---|---|---|---|
| Cholesterol | 9.4mg | 21% | |
| Sodium | 132.11mg | 37% | |
| Potassium | 63.53mg | 9% | |
| Total Carbs | 4g | 9% | |
| Sugars | 0.14g | 4% | |
| Dietary Fiber | 0.35g | 9% | |
| Protein | 3.49g | 47% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 0.2mg | 9% | |
| Calcium | 13.1mg | 9% | |
* 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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