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Add a photoServings: 4
Ingredients
- 2 c. flour, unsifted
- 1 teaspoon salt
- 1 egg
- 3 tbsp. shortening
- 1/2 teaspoon baking pwdr
- 1/4 to 1/2 c. lowfat milk
Directions
- Mix flour, salt, and baking soda; cut in shortening. Add in egg and stir in sufficient lowfat milk to make soft dough. Roll out dough (using flour) till thin. Let sit 30 min. Cut into 2 inch squares. Cook 1 whole chicken with healthy pinch of saffron, 2 packs Herbox chicken broth, parsley, salt, and pepper till chicken falls off the bones. Remove chicken and put in quartered potatoes (you may have to add in some water). Bring to a boil. When mix starts boiling, drop in one 2 inch square of dough at a time. Then put in shredded chicken and cook till potatoes and dough are done. Add in flour or possibly cornstarch to thicken. I also like to add in corn to the recipe for a nice chicken, corn, and noodle soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 102 | 30% |
| Total Fat 11.53g | 14% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 3.21g | |
| Cholesterol 48mg | 16% |
| Sodium 765mg | 32% |
| Potassium 116mg | 3% |
| Total Carbs 48.92g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.44g | 1% |
| Protein 8.61g | 14% |
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