Combine 1st 7 ingredients in a Dutch oven or large pot and bring to a boil. Cover and reduce heat, and simmer 1 hour or until chicken is done.
Remove chicken from broth, reserving broth in Dutch oven. Let chicken cool. Skin, bone, and coarsely chop chicken and set aside. Remove vegetables from broth, discard vegetables. 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 ¾ 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 floured surface, knead lightly 30 seconds. Roll dough to ?-inch thickness; cut dough into 2-inch squares. (If you prefer fluffy dumplings, use small scoop to make balls)
Bring broth in Dutch oven to a boil; drop dumplings 1 at a time into boiling broth.
Cover, reduce heat, and simmer 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2466g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 446 (32%)|
|Amt Per Serving||% DV|
|Total Fat 49.5g||66 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 32mg||10 %|
|Sodium 3427mg||118 %|
|Potassium 725.5mg||19 %|
|Total Carbohydrate 204.1g||60 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 195.3g|
|Protein 31.4g||45 %|
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: 1406
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