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Suggest a better description1. Bring first four ingredients to a boil in a Dutch oven over medium- high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips, one at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce hear to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 492 | ||
Calories from Fat: 168 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 64.6mg | 20 % | |
Sodium 1245.2mg | 43 % | |
Potassium 519.7mg | 14 % | |
Total Carbohydrate 50.9g | 15 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 48.4g | ||
Protein 28.1g | 40 % | |
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: 492
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