Chicken Soup With Parsley Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups | 1 | Servings |
INGREDIENTS
| 4 | c | CHICKEN STOCK |
| 3 | Carrots, peeled & cut | |
| 2 | c | Shredded cooked chicken |
| 1 | c | Unsalted cooked rice |
| Pepper | ||
| Dumplings: | ||
| 1 | c | Flour |
| 1 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 2 | T | Chopped fresh parsley |
| 2 | T | Margarine |
| 1/2 | c | Skim milk |
INSTRUCTIONS
Combine chicken stock, carrots, chicken & rice in Dutch oven; bring to boil. Add pepper to taste. Cover, reduce heat & simmer gently while making dumplings. Combine flour, baking powder, salt & parsley in bowl. Cut in margarine until it looks like coarse cornmeal. Stir in milk with fork to make soft dough. Do not overmix. Drop by teaspoonfuls into chicken soup. Simmer gently 10 minutes, uncovered. Cover & simmer gently 10 minutes longer. Serve soup & dumplings at once. Wine Suggestion: Chardonnay. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1435
Calories From Fat: 354
Total Fat: 39.4g
Cholesterol: 31.3mg
Sodium: 4647.7mg
Potassium: 2643.4mg
Carbohydrates: 208.1g
Fiber: 11.3g
Sugar: 34.8g
Protein: 58g