Chicken Soup with Parsley Dumplings
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INGREDIENTS
INSTRUCTIONS
Combine chicken stock, carrots, chicken & rice in Dutch oven; bring to boil. Add pepper to taste. Cover, reduce heat & simmer gently while making dumplings. Combine flour, baking powder, salt & parsley in bowl. Cut in margarine until it looks like coarse cornmeal. Stir in milk with fork to make soft dough. Do not overmix. Drop by teaspoonfuls into chicken soup. Simmer gently 10 minutes, uncovered. Cover & simmer gently 10 minutes longer. Serve soup & dumplings at once. Wine Suggestion: Chardonnay. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2389g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1736 | ||
| Calories from Fat: 632 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 70.3g | 94 % | |
| Saturated Fat 15.2g | 76 % | |
| Monounsaturated Fat 33.2g | ||
| Polyunsanturated Fat 18.4g | ||
| Cholesterol 62.5mg | 19 % | |
| Sodium 3954.7mg | 136 % | |
| Potassium 2659.2mg | 70 % | |
| Total Carbohydrate 197.8g | 58 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 193.1g | ||
| Protein 72.8g | 104 % | |
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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. |
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Calories per serving: 1736
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