In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in food proces- sor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil. Combine ingredients for dump- lings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf. Posted to JEWISH-FOOD digest V96 #111 From: "Anne G. de Borja"
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|Serving Size: 1 Serving (3696g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 650 (37%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 3.3mg||1 %|
|Sodium 2373.7mg||82 %|
|Potassium 2504mg||66 %|
|Total Carbohydrate 241.4g||71 %|
|Dietary Fiber 24.3g||97 %|
|Sugars, other 217.1g|
|Protein 37.2g||53 %|
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Calories per serving: 1740
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