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Add a photoServings: 12
Ingredients
- 1 chicken
- 2 Large eggs
- 1 stick butter
- 1 chicken bouillon cube
- Celery, optional
- 2 c. flour
- 1/2 teaspoon salt
- 3-4 c. lowfat milk
- 1 onion, optional
Directions
- Cook chicken and debone; reserve the stock. (May cook celery and onion with chicken.) In separate bowl, mix together flour, Large eggs, salt and sufficient broth to make dough soft. Separate dough in half and roll out on floured board; roll out thin like pie crust. Flour dough good and cut in 2 x 4 inch strips.
- Drop in boiling broth. Put butter, lowfat milk and chicken bouillon in with stock before adding dumplings. Cook till dumplings are tender. Stir frequently.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 12 servings | |
| Calories 413 | |
| Calories from Fat 223 | 54% |
| Total Fat 24.96g | 31% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 333mg | 14% |
| Potassium 374mg | 11% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.29g | 3% |
| Protein 25.3g | 40% |
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