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Heat a large saucepan over medium-high heat. Coat pan with cooking spray,. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; saute 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to boil. Cover, reduce heat, and simmer 30 minutes.
Weight to lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonsuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 290 | ||
Calories from Fat: 26 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 1568.1mg | 54 % | |
Potassium 685.5mg | 18 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 28.9g | ||
Protein 32.3g | 46 % | |
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: 290
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