Chicken Soup made from carcass of a Roast Chicken, served with suet dumplings
Pick meat of carcass and put in pot with stock, add the rest of the ingredients with the exception of the suet and flour.
Bring to the boil, put lid on, turn down to simmer and leave for approx. 3 hours, stirring occasionally.
Mix suet with flour and enough water to make a dough, divide into balls. Bring temperature up so that you get a light boil, add dumplings and cover with lid. Low boil for 20 minutes. Serve with crusty bread and butter.
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Serving Size: 1 Serving (793g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 631 | ||
Calories from Fat: 143 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 84.5mg | 26 % | |
Sodium 945.5mg | 33 % | |
Potassium 1903.4mg | 50 % | |
Total Carbohydrate 88.6g | 26 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 78.8g | ||
Protein 34.3g | 49 % | |
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: 631
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