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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.3
  • Total Fat: 5.6 g
  • Cholesterol: 40.7 mg
  • Sodium: 1,141.8 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 19.7 g

View full nutritional breakdown of Chicken and dumplings calories by ingredient
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Chicken and dumplings

Submitted by: ANGELA3511

Introduction

I'm a southern girl and we know our chicken and dumplings! This recipe is lighter and healthier but still full of the creamy, yummy taste that would make my grandma proud!

This is really tasty and husband approved, but I don't have to spend all day long in the kitchen making everything from scratch like my grandma did.

Cooking time seems long, but only the last 20 minutes require constant attention. You can definitely be doing other things while the chicken boils, just check every so often to be sure too much liquid isn't evaporating.
I'm a southern girl and we know our chicken and dumplings! This recipe is lighter and healthier but still full of the creamy, yummy taste that would make my grandma proud!

This is really tasty and husband approved, but I don't have to spend all day long in the kitchen making everything from scratch like my grandma did.

Cooking time seems long, but only the last 20 minutes require constant attention. You can definitely be doing other things while the chicken boils, just check every so often to be sure too much liquid isn't evaporating.

Number of Servings: 8

Ingredients

    Broth:
    2 large, boneless & skinless chicken breasts (can be thawed or frozen)
    1 32-oz. carton of low-fat chicken broth (= 4 cups)
    6 cups water
    5 tbsp. dried parsley (optional)
    Salt/ salt-free seasoning and black pepper to taste
    1/2 cup nonfat milk

    Dumplings:
    2 & 2/3rd cup Bisquick Heart Healthy baking mix
    3/4 cup nonfat milk
    1 tbsp. dried parsley
    Salt/ salt-free seasoning and black pepper to taste

Tips

If you use frozen chicken breasts, simply add another 10 minutes to the boil time. It will take several minutes longer for the broth mixture to reach a boil with frozen chicken breasts rather than thawed.


Directions

* Combine chicken breasts, broth, water, parsley and seasonings in a large stock pot. DO NOT ADD MILK YET.
* Cover and bring to high boil.
* Once boiling merrily, remove lid and reduce to medium.
* Boil chicken breasts on medium for 1 hour.
* Remove chicken and set aside. Shred into small pieces with fork.
* Bring broth back to a high boil. May need to add a bit more water if too much evaporated.
* Add one can of cream of chicken soup (undiluted).
* Prepare dumplings by mixing Bisquick and milk with desired spices. Drop by teaspoons into the rapidly boiling broth.
* Stir constantly and cook uncovered on high boil for 10 minutes.
* Cover and cook on high for an additional 10 minutes.
* Uncover and stir in 1/2 cup of milk and shredded chicken. Stir constantly so the milk does not scorch.
* Stir constantly until mixture is hot and bubbly.
* Allow to sit off of heat for 2-3 minutes to thicken before serving.

Serves 8.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELA3511.






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