This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.
Ingredients
- 1 (3 pound) whole chicken
- 4 cubes chicken bouillon
- 2 cups all-purpose flour
- 4 eggs
- 1 teaspoon salt
Directions
Step 1
Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
Step 2
Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
Step 3
In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
Step 4
Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
Step 5
Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
Step 6
Add chicken meat, and stir. Serve hot.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 694 | |
% Daily Value * | |
Total Fat38g | 49% |
Saturated Fat11g | 55% |
Cholesterol295mg | 98% |
Sodium1362mg | 59% |
Total Carbohydrate33g | 12% |
Dietary Fiber1g | 4% |
Total Sugars0g | |
Protein51g | |
Vitamin C4mg | 19% |
Calcium55mg | 4% |
Iron5mg | 26% |
Potassium530mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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