Directions:
- In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
- Remove the bones and discard. Set the meat aside.
- Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
- Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
- Prepare dumplings.
- Beat eggs and water in a large bowl.
- Gradually add flour, mixing with a whisk 'til it thickens.
- Switch to a spoon and mix 'til a soft dough forms.
- Turn out on a floured board, knead for 1-2 minute.
- Divide into 3 parts.
- Roll out to about 3/16 of an inch thick.
- Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
- Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
- Cook 'til tender about 15 minutes.
- Add chicken meat. Cook 'til heated through.
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1292.44 Kcal (5411 kJ) | ||
| Calories from fat | 601.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.83g | 103% | |
|---|---|---|---|
| Cholesterol | 391.62mg | 131% | |
| Sodium | 2722.49mg | 113% | |
| Potassium | 824.63mg | 18% | |
| Total Carbs | 100.45g | 33% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 11.3g | 45% | |
| Protein | 68.73g | 137% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 9.9mg | 55% | |
| Calcium | 355.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 251.44 Kcal (1053 kJ) | ||
| Calories from fat | 117.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 103% | |
|---|---|---|---|
| Cholesterol | 76.19mg | 131% | |
| Sodium | 529.65mg | 113% | |
| Potassium | 160.43mg | 18% | |
| Total Carbs | 19.54g | 33% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 2.2g | 45% | |
| Protein | 13.37g | 137% | |
| Vitamin C | 1.9mg | 16% | |
| Iron | 1.9mg | 55% | |
| Calcium | 69.1mg | 36% | |
* 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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