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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 582.1
  • Total Fat: 20.1 g
  • Cholesterol: 52.7 mg
  • Sodium: 2,207.1 mg
  • Total Carbs: 82.7 g
  • Dietary Fiber: 8.6 g
  • Protein: 15.4 g

View full nutritional breakdown of Vegetarian Chicken & Dumplings calories by ingredient
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Vegetarian Chicken & Dumplings

Submitted by: MELNELO
Vegetarian Chicken & Dumplings

Introduction

recipe found at fresh365online.com
recipe found at fresh365online.com

Number of Servings: 4

Ingredients

    Vegetarian Chicken & Dumplings
    serves 4-6

    4 T unsalted butter
    1 large onion, chopped
    6 T all-purpose flour
    3 T sherry cooking wine
    6 c vegetable broth
    1/2 c lowfat milk
    2 t salt
    1/2 t pepper
    2 bay leaves
    1 t fresh thyme leaves
    3 c chopped mushrooms (10 oz)
    2 c chopped celery (6 stalks)
    1 c chopped carrots
    1 c frozen peas
    2 T minced fresh chives

    Dumplings
    2 c all-purpose flour
    2 t baking powder
    3/4 t salt
    1/4 c minced fresh herb (I used chives, thyme & sage)
    2 T unsalted butter, melted
    3/4 c lowfat milk

Directions

In a large skillet, heat butter over medium-high heat. Add onion, and sauté until onion begin to brown, about 8-10 minutes. Whisk in the flour and sherry, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, pepper, bay leaves and thyme. Bring to a boil, and add mushrooms, celery, carrots, peas and chives. Reduce heat, and simmer 20 minutes, until vegetables are tender. Season to taste.

In a large bowl, stir together flour, baking powder, salt and herbs. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).

Drop dumpling batter into the simmering stew by heaping teaspoonfuls (about 15 total). Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape).

Serving Size: 4 servings for nutrition calculations

Number of Servings: 4

Recipe submitted by SparkPeople user MELNELO.






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