* Boil chicken with salt & parsley for 3 hours, or until meat is falling off the bone. Remove chicken from pot, and remove meat from bones. Set meat aside.
While chicken is cooking, make the dough:
---DOUGH---
* Cut flour, salt, and shortening together and add beaten egg. Stir in enough milk to soften dough.
* Roll out on a floured surface. Cut into small squares (1 or 2 inches) Cover dough with moist towel.
* After chicken has been removed from the pot, add the dough squares to the boiling chicken broth one piece at a time.
* Add the potatoes and cover. Boil for 20-25 minutes (do not uncover).
* Add the chicken and simmer for several to warm through, and serve.
Preparation Time: 3 Hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 566 | ||
Calories from Fat: 259 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 152.8mg | 47 % | |
Sodium 121.5mg | 4 % | |
Potassium 371.7mg | 10 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 37.4g | ||
Protein 34.9g | 50 % | |
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: 566
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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