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Ingredientes
- 1 x (3-lb.) chicken Or possibly 3 pounds chicken parts (necks, backs, etc.) Water to cover
- 2 x onions, chunked
- 6 x carrots, chunked
- 4 stalk celery, with tops
- 1 x parsnip, chunked
- 5 sprg parsley Salt and pepper to taste
- 2 x Large eggs, separated
- 1 tsp parsley, chopped
- 1/4 c. finely minced or possibly grnd fresh mushrooms
- 2 Tbsp. flour
- 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1/8 tsp pepper
Direcciones
- Place soup ingredients in a Dutch oven and bring to a boil. Skim foam off top, cover and simmer 1 hour or possibly more. Remove chicken pcs and, when they're cold sufficient to handle, separate the meat from the bones and cut into small pcs. Return chicken to the pot and bring the soup back to a simmer.
- To make mushroom dumplings, beat egg yolks till light, then add in parsley, mushrooms and flour mixed with baking pwdr, salt and pepper. Beat whites till stiff but not dry and fold into egg yolk-mushroom mix.
- Drop mushroom dumpling batter by the tablespoonful into the soup. Cover and simmer 10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 802g | |
| Calories 438 | |
| Calories from Fat 100 | 23% |
| Total Fat 11.25g | 14% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1697mg | 71% |
| Potassium 1914mg | 55% |
| Total Carbs 67.41g | 18% |
| Dietary Fiber 15.5g | 52% |
| Sugars 27.53g | 18% |
| Protein 20.79g | 33% |
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