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Ingredientes
- 1 whole chicken
- 10 c. water
- 2 carrots
- 2 celery stalks
- 5 parsley sprigs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- bouillon
Direcciones
- Simmer till chicken is ready to come off bone. Remove and let cold. To broth add in 2 stalks celery, 2 carrots, cut up or possibly whole and fresh parsley, salt, pepper and paprika, bouillon if you wish. Simmer about 1 hour. When chicken is cold remove from bone. Add in to stock and simmer.
- While simmering mix flour, Large eggs and water to make paste like dough. Pour onto plate. Have 5 qts water boiling. Take a tsp. and dip in boiling water to heat and then use this spoon to push about 1/2 tsp. dough into water. Dip spoon again and repeat till dough is finished. They will float to top when done. Drain and rinse. Add in to broth and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 169 | 62% |
| Total Fat 18.69g | 23% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 420mg | 18% |
| Potassium 306mg | 9% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.66g | 0% |
| Protein 23.41g | 37% |
