Chicken with Parsley Dumplings
|Carrots||2 , sliced|
|Onion||1 Medium, sliced|
|Stewing chicken||5 Pound, cut into small pieces|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cooked diced carrots||1 Cup (16 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
1)Choose a saucepan,and heat enough water to boil carrots,salt,onion,celery and chicken.
2)Reduce to simmer till chicken is tender.
3)Remove the chicken from broth and keep aside.
4)Strain this broth and add water to make 3 cups.
5)Put the broth back into saucepan, and heat again,
6)Take a jar and blend milk and flour. shake well.Ablender can do the same.
7)Pour this mix slowly into the broth,beat with a wire whisk to help it smoothen.
8)Cook this for additional 5 minutes and add the chicken,carrots, and peas.
9)For dumplings, take a bowl.
10)Sift the flour,baking powder and salt together.
11)Now toss in parsley and cut the shortening into the mix.
12)Add milk gently and mix as little as possible to form a soft dough.
13)Taking a tablespoon,drop into chicken soup and simmer uncovered for 10 minutes.
14)Once done,uncover and simmer for 10 extra minutes.
Serving size: Complete recipe
Calories 6208 Calories from Fat 2862
% Daily Value*
Total Fat 319 g490.1%
Saturated Fat 89.3 g446.7%
Trans Fat 6.7 g
Cholesterol 1542.1 mg514%
Sodium 8705.5 mg362.7%
Total Carbohydrates 302 g100.7%
Dietary Fiber 26.2 g104.6%
Sugars 32.8 g
Protein 507 g1013.5%
Vitamin A 498.9% Vitamin C 91.7%
Calcium 180.3% Iron 201.9%
*Based on a 2000 Calorie diet