Recipe Details
Ingredients
-
1(3 pound)whole chicken
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4cubes chicken bouillon
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2cupsall-purpose flour
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4eggs
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1teaspoonsalt
Cooking Directions
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Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
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Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
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In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
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Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
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Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
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Add chicken meat, and stir. Serve hot.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories694 | |
| % Daily Value * | |
| Total Fat 38g |
49% |
| Saturated Fat 11g |
55% |
| Cholesterol 295mg |
98% |
| Sodium 1362mg |
59% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 1g |
4% |
| Total Sugars 0g |
|
| Protein 51g |
|
| Vitamin C 4mg |
19% |
| Calcium 55mg |
4% |
| Iron 5mg |
26% |
| Potassium 530mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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