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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 170.3
  • Total Fat: 1.9 g
  • Cholesterol: 44.4 mg
  • Sodium: 727.9 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 12.1 g

View full nutritional breakdown of Old Fashioned Chicken and Dumplings calories by ingredient
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Old Fashioned Chicken and Dumplings

Submitted by: WEIGH2BIG1
Old Fashioned Chicken and Dumplings

Introduction

You can further reduce the cholesterol and/or fat content by using 2 egg whites, instead of the whole egg, and boneless, skinless chicken breasts. Cooking time can be reduced by boiling the chicken ahead of time. You can further reduce the cholesterol and/or fat content by using 2 egg whites, instead of the whole egg, and boneless, skinless chicken breasts. Cooking time can be reduced by boiling the chicken ahead of time.
Number of Servings: 10

Ingredients

    5 C water, divided
    1 egg, beaten
    1 tsp salt
    2 1/2 C flour, divided
    1/2 C milk
    4 chicken thighs, bone and skin removed
    48 oz Swanson Chicken Broth 100% fat free and 33% less sodium
    salt and pepper to taste

Directions

Put the chicken in a small pot and cover with just enough water to cover (about 2 cups). Remove from water (now broth) and allow to cool. Chop into small pieces.

NOTE: When I make the chicken the night before, I put the broth in the refrigerator in a separate container. That way, the fat can easily be removed from the top of the broth before further preparation.

In a small bowl, with a fork, beat together 1 cup water, egg, salt, and 2 cups flour until stiff, but sticky, dough forms. On dough board, heap one cup of flour. Set dough in the middle of flour and flip so that all sides are coated with flour. Begin rolling out the dough, sprinkling the surface with flour to keep the rolling pin from sticking. About 1/2 cup flour (included in the calorie count) will eventually be incorporated in the dough, or be dusted on the surface. Roll out as thinly as possible. Cut dough with table knife into 1" x 1" pieces.

In a Dutch oven or large pot, bring the reserved broth and the Swanson's broth, along with 2 cups water, to a boil. Drop in the dumplings little by little, stirring occasionally, until all are added. Cover and simmer 4 to 5 minutes. Add chicken, salt, pepper, and milk. Let set for a few minutes before serving.

1 serving = 1 1/2 cups

Number of Servings: 10

Recipe submitted by SparkPeople user WEIGH2BIG1.






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