Ingredients
- 6 lb Whole Chicken
- 1 cup carrots diced
- 1 cup onions chopped
- 1 cup celery diced
- 15 qt water
- 2 ea Bay Leaves
- 1 tsp Lawry's seasoned salt
- 1 tbsp kosher salt
- 1/2 tsp ground sage
- 1/2 tsp black pepper
- 1 tbsp Dried minced onion
Instructions
- Place whole chicken in stock pot, cover with water, add spices.
- Cover and bring to boil.
- Reduce heat and simmer till chicken falls off the bone.
- Remove chicken to platter and let cool. Discard skin and tear meat from the bones and place in dutch oven. Add vegetables and enough reserved stock to fill pot half way.
- Bring to a boil, reduce heat and add dumplings, and enough stock to fill pot.
- Adjust seasoning as desired, and simmer till dumplings are cooked.
Notes
This makes a lot of broth you can freeze and tuck away. We served it up with a bit of warm corn bread on the side.
Nutrition Information
Nutrition Facts
Chicken and Dumplings
Amount Per Serving
Calories 664
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 14g88%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 213mg71%
Sodium 1598mg69%
Potassium 175mg5%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 53g106%
Vitamin A 5100IU102%
Vitamin C 6.6mg8%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.