Directions:
- In large pot, cover chicken with water. Add onion, parsnip, rutabaga, celery, carrot, potato (if desired) parsley and dill to water. Bring water to boil. Lower temperature to simmer and cook until chicken is tender.
- When tender, remove chicken from pot. Be especially sure that there are no bones left in the bottom of the pot. When cool, remove chicken from bones and cut into small bite-sized pieces. Return chicken pieces to pot and add crushed tomatoes to water. Add salt and pepper to taste. Simmer for 15 minutes to marry flavors.
- Add pasta to the bottom of individual bowls and pour soup on top.
- Top with dumplings if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.47 Kcal (965 kJ) | ||
| Calories from fat | 17.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 3% | |
|---|---|---|---|
| Cholesterol | 66.67mg | 22% | |
| Sodium | 98.81mg | 4% | |
| Potassium | 671.42mg | 14% | |
| Total Carbs | 42.16g | 14% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 12.4g | 25% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 6.1mg | 34% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 85.21 Kcal (357 kJ) | ||
| Calories from fat | 6.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 3% | |
|---|---|---|---|
| Cholesterol | 24.65mg | 22% | |
| Sodium | 36.53mg | 4% | |
| Potassium | 248.25mg | 14% | |
| Total Carbs | 15.59g | 14% | |
| Sugars | 3.33g | 36% | |
| Dietary Fiber | 2.15g | 23% | |
| Protein | 4.58g | 25% | |
| Vitamin C | 13mg | 59% | |
| Vitamin A | 0.5mg | 44% | |
| Iron | 2.3mg | 34% | |
| Calcium | 30.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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