Directions:
- SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
- Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
- DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
- Remove dumplings from leftover soup and store in a separate container in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.71 Kcal (1586 kJ) | ||
| Calories from fat | 198.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 34% | |
|---|---|---|---|
| Cholesterol | 115.68mg | 39% | |
| Sodium | 230.56mg | 10% | |
| Potassium | 483.42mg | 10% | |
| Total Carbs | 20.21g | 7% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 23.34g | 47% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.7mg | 9% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 69.7 Kcal (292 kJ) | ||
| Calories from fat | 36.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 34% | |
|---|---|---|---|
| Cholesterol | 21.29mg | 39% | |
| Sodium | 42.43mg | 10% | |
| Potassium | 88.97mg | 10% | |
| Total Carbs | 3.72g | 7% | |
| Sugars | 0.57g | 12% | |
| Dietary Fiber | 0.46g | 10% | |
| Protein | 4.3g | 47% | |
| Vitamin C | 1.3mg | 12% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.3mg | 9% | |
| Calcium | 15.5mg | 8% | |
* 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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