- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 267.6
- Total Fat: 5.8 g
- Cholesterol: 126.6 mg
- Sodium: 860.1 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 1.7 g
- Protein: 23.9 g
My Home made Chicken Dumpling SoupSubmitted by: WALLOWINGBULLD
IntroductionJust how I make it for my family. Just how I make it for my family.
* Chicken @ 5 or six pieces or just leftover chicken
* Carrots, raw, 1 medium
* Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
* Onions, raw, .33 cup, chopped
* Garlic, 1 clove (@)
* *Flour, white, 1 cup
* Egg, fresh, 1 large
* *Milk, 2%, 1 fl oz
Chicken bouillon, 4 cube
Mix flour with egg and just enough milk to make a dumpling batter. Bring soup to a boil and drop dumplings into the soup, cook and serve. I use a teaspoon and make many small dumplings. The smaller the dumpling the more flavor they have from the broth. Depending on the flavor of broth if I add chicken boulin and other seasonings.
Serving size really depends on how much water you add. I try to keep it thick so I add very little water. When I make this I usually figure 1 piece of chicken for a child and 2 for an adult. And then water for as many bowls as my family likes. Kids very little, me one big bowl and several for my husband.
My basic reason for adding this recipe is to get the nutrition values and be able to save it for the next time I make it. D
Number of Servings: 4
Recipe submitted by SparkPeople user WALLOWINGBULLD.