This recipe features rolled or slick dumplings.
Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 1 hour or until chicken is tender. Remove chicken from broth, reserving broth in Dutch oven. Let chicken cool. Skin, bone and coarsely chop chicken; set aside. Remove vegetables from broth, and discard. Skim fat from broth, if desired. Reserve and set aside 2/3 cup broth. Return chopped chicken to broth in Dutch oven.
Combine flour, baking powder, and 3/4 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly. Add reserved 2/3 cup broth, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly flour surface, and knead lightly 30 seconds. Roll dough to 1/8 inch thickness; cut dough into 3/4 x 2-inch strips or 2-inch squares.
Bring broth mixture in Dutch oven to a boil; drop dumplings, one at a time, into boiling broth. Cover, reduce heat, and simmer 10 minutes.
Hint: for a richer flavor substitute water for chicken broth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 358 | ||
Calories from Fat: 109 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 4042.9mg | 139 % | |
Potassium 177.6mg | 5 % | |
Total Carbohydrate 59.3g | 17 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 56.7g | ||
Protein 6.6g | 9 % | |
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: 358
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