A hearty winter, soup/stew
Wash chicken, put in stock pot, 1/2 the celery, chopped coarsely, peppercorns, and 1/2 onion, again halved, with enough water to cover chicken. Bring to boil, then simmer for 1 1/2 hours, covered. Let cool, on it's own, and after cooled refrigerate to congeal fat, if you wish to remove. Then, strain liquid into large bowl, discarding vegetables and peppercorns. Carefully debone chicken, discarding skin as well as bones, placing shredded chicken with strained liquid back into stock pot. Add other 1/2 of onion and celery, chopped, chicken stock, and dried vegetables. Bring to boil.
Dumplings;
Mix flour, baking powder, salt, cayenne. Cut in Crisco, with pastry cutter or two forks, add chopped parsley, and buttermilk. Turn with wooden utensil until somewhat a dough. Do not overwork.
Drop spoonfuls of dough into boiling soup. Cook 5 min. with lid off pot, simmer another 20 min. covered.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 483 | ||
Calories from Fat: 206 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 90.5mg | 28 % | |
Sodium 477mg | 16 % | |
Potassium 350.3mg | 9 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 37.9g | ||
Protein 27.7g | 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: 483
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