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Suggest a better descriptionIn large pot add 3 quarts water, onion, celery and chicken, bring to rapid boil and cook 10 mins, then turn heat to medium and cook covered till chicken falls off bones. Remove chicken and set in refrigerator. Add carrots and potatoes leave heat on medium and cook till carrots are tender. Bring back to a rapid boil and add noodles and cream of chicken soup, cut chicken into desired size and add to soup last add peas. Dumplings: Mix till smooth. While soup is boiling add dumplings to soup with teaspoon. Cook uncovered for 10 mins and then covered for 10 mins. Posted to brand-name-recipes by Bobbye and Wally
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Serving Size: 1 Serving (4101g) | ||
Recipe Makes: 1 | ||
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Calories: 6119 | ||
Calories from Fat: 2231 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 247.9g | 331 % | |
Saturated Fat 70.4g | 352 % | |
Monounsaturated Fat 100.1g | ||
Polyunsanturated Fat 54.8g | ||
Cholesterol 1281.4mg | 394 % | |
Sodium 3930.5mg | 136 % | |
Potassium 9309.8mg | 245 % | |
Total Carbohydrate 590g | 174 % | |
Dietary Fiber 45.3g | 181 % | |
Sugars, other 544.7g | ||
Protein 367.1g | 524 % | |
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: 6119
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