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Ingredientes
- 3 lb chicken pcs (breasts and thighs)
- 1 med yellow onion minced
- 2 x carrots minced
- 3 x celery stalks minced
- 3 x garlic cloves finely minced
- 2 x dry bay leaves
- 1 tsp dry thyme
- 4 x fresh parsley sprigs Parsley sprigs for garnish
- 1 1/2 tsp coarse salt
- 1/2 tsp freshly- grnd black pepper
- 1 dsh cayenne pepper
- 1 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 c. lowfat milk
Direcciones
- Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 2 tsp. salt, black pepper, and cayenne pepper. Add in sufficient cool water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer till tender, about 1 hour.
- Remove chicken, and let rest till cold sufficient to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.
- Remove bay leaves from the broth, and throw away. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking pwdr, and salt. Stir in lowfat milk, and beat till stiff.
- Drop batter 1 Tbsp. at a time into the boiling broth. Cover, and cook for 10 min. Add in reserved chicken, and cook till heated through, about 5 min. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 312 | |
| Calories from Fat 117 | 38% |
| Total Fat 12.98g | 16% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.16g | |
| Cholesterol 88mg | 29% |
| Sodium 864mg | 36% |
| Potassium 444mg | 13% |
| Total Carbs 16.0g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.27g | 2% |
| Protein 30.95g | 50% |
