This is a simple version of a classic recipe. You can find the Open Kettle dumplings next to the frozen bread in stores.
Rinse the chicken well and put in a large stockpot along with the next 5 ingredients. Bring to a boil and simmer, with lid askew, for 1 hour. You can add the eggs to the pot the last half of the cooking time. Remove the chicken, celery, onions, peppercorns and eggs from the stock. Return the stock to a boil and add the frozen dumplings, one at a time. Reduce to a low boil and cook for 45 minutes, stirring frequently, until dumplings are tender. Meanwhile, debone and shred or chop cooked chicken into bite size pieces. Peel and chop the eggs. When dumplings are tender, add the chicken, eggs, and milk. Mix well. (If broth is too thin, you can thicken it with about a tablespoon of flour mixed with a little milk. Add to chicken and dumplings and bring to a boil.) Taste to see if you need more salt and pepper. Serve with English Peas, Sister Schubert Rolls, and sweet tea.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 8 | ||
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Calories: 105 | ||
Calories from Fat: 21 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 87.5mg | 27 % | |
Sodium 69.4mg | 2 % | |
Potassium 274.9mg | 7 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.4g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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