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Add a photoServings: 12
Ingredients
- 1 (4 lb.) chicken, cut into 8 pcs
- 1 tbsp. butter
- 3 c. water
- Salt
- 1/4 teaspoon grnd black pepper
- 1 1/2 c. plus 2 tbsp. unsifted flour
- 1 egg
- 3 to 5 tbsp. lowfat milk
- 3 med. potatoes
- 12 sm. onions
- 1 lg. carrot (1/4 lb.)
- 1 tbsp. minced parsley
Directions
- Rinse chicken; drain well. Heat butter in heavy kettle or possibly Dutch oven. Brown chicken on all sides. Add in 3 c. water, 1/2 tsp. salt, and pepper. Bring to a boil; reduce heat, cover and simmer for 45 min.
- In medium bowl, combine 1 1/2 c. flour, 1/4 tsp. salt, the egg and the lowfat milk. Knead in a bowl to make manageable dough. If mix doesn't combine easily, add in a little more lowfat milk. Knead on a floured board till smooth and not sticky.
- Roll out with a rolling pin. Cut into 1 1/2 to 2 inch strips about 3 to 4 inches long. It is easier to roll it thin if you let it stick to your rolling surface. Let slices rest. Set aside and cover with wax paper.
- Peel and quarter potatoes; peel onions. Peel carrots and slice diagonally into 1/2 inch thick chunks.
- Remove chicken from both and set aside to cold. Add in potatoes, onions and carrots to broth. Cook gently for 15 min.
- Add in dough strips to vegetables and broth. Cook gently 10 to 15 min or possibly longer if needed till vegetables are cooked.
- Remove chicken from bone; keep in large pcs. Stir remaining 2 Tbsp. of flour into 1/2 c. of water. Stir flour mix into liquid broth and vegetable and stir till thick and bubbly. Mix in chicken. Sprinkle with parsley and serve.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 12 servings | |
| Calories 355 | |
| Calories from Fat 154 | 43% |
| Total Fat 17.13g | 21% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 98mg | 4% |
| Potassium 504mg | 14% |
| Total Carbs 26.29g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.58g | 2% |
| Protein 23.03g | 37% |
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