I don't imagine it's going to be much less than the 3 quarts of liquid you start with, maybe slightly more or less. There are too many factors to give you a more exact measurement- like how much liquid was in the chicken, the veggies, the air- how high you simmered and how much evaporated, etc. It's a soup, after all. This dish was kind of meant to fill you up with broth and dumplings, stretching one small bit of chicken to feed a large hungry family in the days when eating chicken was an expensive indulgence. Aside from the dumplings which don't hold over well, the rest of it is prime eating after a day or so in the fridge. Leftovers can be frozen too, aside from those dumplings. But having made this before myself, I can tell you that it feed six folks and there are only molecules left in the pot afterward.
Agree with Lori’s response. Are you also interested in having more broth, to use for other purposes? If yes, I suggest you make another batch with another chicken or chicken carcass, then keep in fridge or freezer for use sooner or later. (The recipe is so tasty there are no or few leftovers, so that won’t be a source of much broth.)
/f2e817c8-fc9b-4eb6-81cf-af968a333754--2021-0928_chicken-dumplings-sweet-heat_3x2_julia-gartland_200.jpg)
2 Comments
Are you also interested in having more broth, to use for other purposes?
If yes, I suggest you make another batch with another chicken or chicken carcass, then keep in fridge or freezer for use sooner or later.
(The recipe is so tasty there are no or few leftovers, so that won’t be a source of much broth.)