1 Combine chicken, onion, carrot, celery and water in large pot and bring to boil. Reduce heat to low. Cover and simmer 1 hour or until tender.
2 Remove chicken from broth. Cool chicken and broth slightly. Remove chicken from bones. Cut into bite-sized pieces. Skim fat from surface of cooled broth. Bring broth to a boil. Add butter, salt and pepper.
3 Place flour in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1 cup chicken broth. Stir with fork until dough leaves sides of bowl.
4 Roll dough on lightly floured surface to 1/8-inch thickness. Cut dough into small squares.
5 Drop dumplings 1 at a time into boiling broth. Reduce heat to low. Cover and simmer 15 minutes or unitl dumplings are firm. Gently stir once or twice during cooking to prevent dumplings from sticking together. Stir chicken pieces into dumpoing mixture just before serving.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 214 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 92.4mg||28 %|
|Sodium 983mg||34 %|
|Potassium 394.2mg||10 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 46.6g|
|Protein 28.2g||40 %|
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Calories per serving: 532
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