Put chicken in a heavy pot and cover with water completely and add peppercorns, bay leaves, garlic salt, and about 1-2 tbsp dried/chopped onions (if using fresh onion, wait on it).
Boil until chicken is done, about 30 minutes.
Leaving the stock simmering, remove the bay leaves; remove chicken pieces to cool. Remove meat, break it up, and add this chicken back to the pot. Add butter, celery and thyme (also add about 1/2 of a fresh chopped onion if using fresh onion).
Cover and simmer until tender, about 15 minutes.
For the parsley dumplings, combine flour, baking powder, and parsley. Add butter and cut in enough milk to make a soft dough that will drop from a spoon. Drop heaping teaspoons of dough onto the boiling sauce, covering tightly and simmer for 15 minutes without raising the cover.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 135 (43%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 62.3mg||19 %|
|Sodium 208.3mg||7 %|
|Potassium 369.5mg||10 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 24g|
|Protein 17.2g||25 %|
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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: 312
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