Remove meat from chicken bones, slice into cubes and set aside. In a large stock pot, place the bones, 1/2 the celery (including tops) and 1/2 the carrots. Cover with water, bring to a boil and let simmer (covered) for 1 hour. Strain out the bones, celery and carrots and return stock to pot. Add the remaining carrots, celery and chicken noodle soup to the pot. To fortify the flavour, add some instant chicken stock base. Simmer until hot enough to serve. At this point you may add the dumpling mix.
Sift flour, salt and baking powder together. Add oil and milk (gradually), stir well and spoon desired amount of mixture into soup. Cover and let simmer for at least 15 minutes. Do not uncover before the 15 minutes are up.
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|Serving Size: 1 serving (361g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 148 (36%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 95.3mg||29 %|
|Sodium 831.4mg||29 %|
|Potassium 756.5mg||20 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 27.4g|
|Protein 32.7g||47 %|
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Calories per serving: 411
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