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Chicken Soup With Little Dumplings Recipe
|Chicken stock/Two cans 13 3/4 ounces each chicken broth||3 1⁄2 Cup (56 tbs)|
|Onion||1 Small, quartered|
|Celery stem||1 , cut into 4 pieces|
|Dried parsley flakes||1 1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 565 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 236.7 mg
Sodium 1584.9 mg66%
Total Carbohydrates 71 g23.6%
Dietary Fiber 6 g24.1%
Sugars 20.2 g
Protein 34 g68.1%
Vitamin A 25.5% Vitamin C 38.6%
Calcium 21.6% Iron 66.8%
*Based on a 2000 Calorie diet
MICROWAVE 8 to 10 MINUTES on HIGH, or until mixture begins to boil.
MICROWAVE 5 MINUTES on '6', or until celery and onion are soft.
Remove vegetables with slotted spoon, discard.
While soup is cooking, combine egg, flour and salt in 1 quart mixing bowl.
Beat until batter is smooth.
After removing vegetables, drop batter into soup by rounded half-teasponfuls.
Do not cover.
MICROWAVE 2 to 3 MINUTES on '6', or until dumplings rise to the surface and firm.
For ovens without solid state heat control, after stock boils MICROWAVE 6 MINUTES on '5'.
Remove vegetables and add dumplings.
MICROWAVE 2 MINUTES, 25 SECONDS to 3 MINUTES, 35 SECONDS on '5'.