Directions:
- Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
- In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.38 Kcal (734 kJ) | ||
| Calories from fat | 9.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 21.91mg | 7% | |
| Sodium | 528.27mg | 22% | |
| Potassium | 479.1mg | 10% | |
| Total Carbs | 36.09g | 12% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.2mg | 7% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 54.76 Kcal (229 kJ) | ||
| Calories from fat | 2.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 2% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 7% | |
| Sodium | 164.96mg | 22% | |
| Potassium | 149.6mg | 10% | |
| Total Carbs | 11.27g | 12% | |
| Sugars | 1.95g | 25% | |
| Dietary Fiber | 1.3g | 17% | |
| Protein | 1.65g | 11% | |
| Vitamin C | 1.1mg | 6% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.4mg | 7% | |
| Calcium | 28.1mg | 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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