Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 1 hour or until chicken is tender. Remove chicken from broth, reserving broth in Dutch oven. Let chicken cool. Skin, bone and coarsely chop chicken; set aside. Remove vegetables from broth, and discard. 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 3/4 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 flour surface, and knead lightly 30 seconds. Roll dough to 1/8 inch thickness; cut dough into 3/4 x 2-inch strips or 2-inch squares.
Bring broth mixture in Dutch oven to a boil; drop dumplings, one at a time, into boiling broth. Cover, reduce heat, and simmer 10 minutes.
Hint: for a richer flavor substitute water for chicken broth.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 6.4mg||2 %|
|Sodium 4042.9mg||139 %|
|Potassium 177.6mg||5 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 56.7g|
|Protein 6.6g||9 %|
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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: 358
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