Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories1242.8 kcal (62%)
Total Fat74.5 g (106%)
Carbs60.4 g (23%)
Sugars7.5 g (8%)
Protein81 g (162%)
Sodium2654.2 mg (133%)
Fiber4.1 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1whole chicken
cut up or 4 pieces of chicken, with or without bones
2celery ribs
sliced
4carrots
peeled & sliced
1onion
diced
water
1 ½ tspsalt
14 ozchicken broth
2 tspchicken bouillon granules
or chicken better than bouillon©
Dumplings
Instructions
Step 1
If serving without veggies in soup, roughly cut veggies in larger chunks. (Onion in quarters with peel, carrot & celery stalks in thirds)
Step 2
Combine chicken, celery, carrots, onion, chicken broth, parsley, & salt. in pot, adding enough water to cover.
Step 3
Boil; reduce heat, cover & simmer for 2 hrs. or until chicken is done. (Or in Instant Pot for about 50 min.)
Step 4
Remove chicken; let stand until cool enough to handle. Once cool enough, remove skin from chicken & tear meat away from bones.
Step 5
I don’t add broth, or bouillon until ready to make the dumplings.
Step 6
Strain broth into a lg. container, bowl or pitcher. Discard any bones or vegetables.
Step 7
Add more salt and pepper to taste, if desired.
Step 8
Return soup to a simmer.
Dumplings
Step 9
In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
Step 10
Drop by tablespoonfuls into simmering soup.
Step 11
Either dumplings can be made by boiling in a pot of salted water (I add some Better than Bouillon© and/or chicken bouillon cubes. -JG)
Step 12
Cover and simmer (15-20 min.)
Step 13
Serve immediately.
Notes
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Makes leftovers
