Directions:
- Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
- For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
- Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1161.05 Kcal (4861 kJ) | ||
| Calories from fat | 230.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.61g | 39% | |
|---|---|---|---|
| Cholesterol | 680.35mg | 227% | |
| Sodium | 735.59mg | 31% | |
| Potassium | 875.39mg | 19% | |
| Total Carbs | 155.08g | 52% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 63.9g | 128% | |
| Vitamin C | 34.9mg | 58% | |
| Vitamin A | 8.8mg | 294% | |
| Iron | 17mg | 95% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 184.98 Kcal (774 kJ) | ||
| Calories from fat | 36.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 39% | |
|---|---|---|---|
| Cholesterol | 108.39mg | 227% | |
| Sodium | 117.19mg | 31% | |
| Potassium | 139.46mg | 19% | |
| Total Carbs | 24.71g | 52% | |
| Sugars | 0.45g | 11% | |
| Dietary Fiber | 0.29g | 7% | |
| Protein | 10.18g | 128% | |
| Vitamin C | 5.6mg | 58% | |
| Vitamin A | 1.4mg | 294% | |
| Iron | 2.7mg | 95% | |
| Calcium | 11.1mg | 7% | |
* 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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