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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 308.3
  • Total Fat: 7.8 g
  • Cholesterol: 23.4 mg
  • Sodium: 2,412.3 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 12.5 g

View full nutritional breakdown of Mama's Chicken and Dumplings calories by ingredient
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Mama's Chicken and Dumplings

Submitted by: AMANDABIBLE2002

Introduction

This is a family favorite around here so I am glad it is reasonable in the cal department with out any changes though I should warn you one cup just isn't enough so make sure you have enough room for at least two. You can replace chicken broth with water to reduce cals more but be warned you lose some of the flavour. This is a family favorite around here so I am glad it is reasonable in the cal department with out any changes though I should warn you one cup just isn't enough so make sure you have enough room for at least two. You can replace chicken broth with water to reduce cals more but be warned you lose some of the flavour.
Number of Servings: 12

Ingredients

    2 lbs chicken
    8 cups chicken broth
    3 med onions
    3 cloves garlic
    6 med carrots peeled and chopped
    6 small potatoes, chopped (peel them if you like)
    6 celery stalks chopped
    3 cups frozen peas
    1/4 cup flour

    For dumplings
    1 3/4 cups flour
    4 tsp baking powder
    1/2 tsp salt
    1/4 cup shortening
    3/4 1% milk

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Directions

Boil chicken in broth and water until fully cooked, remove chicken from pot and chop in to bite size pieces and return to the pot. Add Carrots, potatoes, onion, garlic, celery, peas to the pot bring to a boil and simmer until veggies are tender.
Meanwhile in a bowl combine dumpling flour, baking powder, salt , cut into this mixture the shortening until crumbly then add milk. Mix until you get a good dough, if it's too sticky add a pinch more or flour, too dry add a drop more of milk.
When veggies are just going tender drop the dumplings into pot (we make balls and toss em in but by the spoonful works too) Let suimmer for 20 mins until dumplings are cooked through.
Take about 1 cup of broth from the pot and wisk it with the remaining flour then return to pot bring back to boil, stir until it thickens and serve.
Makes about 12 - 1 cup servings (actually a bit more so don't feel bad when you sneek a little more from the pot :)

Number of Servings: 12

Recipe submitted by SparkPeople user AMANDABIBLE2002.






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Member Ratings For This Recipe

  • I'm trying to make this recipe however it seems a little incomplete. For instance, how do you know how much water to use? - 9/29/11

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  • I liked this recipe! It was very tasty and hit the spot the other nite when I was looking for "comfort food". - 4/2/10

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  • Eh, I thought it was a good base... I added 1/2 a cup of milk to the "stew" part, because I like it creamy... I think I may have ruined it by using whole wheat bread flour... I'll try it next time with white flour & see if it comes out better. I'd give it a 3.5, but it won't let me, so 3 it is. - 1/8/10

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  • great recipe! I made it for my Korea coworkers and they loved it! I also like that I can make a big batch and freeze it in single size portions for just me. Thanks so much for posting this! - 1/4/10

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  • Most excellent. The dumplings had great texture! - 5/27/09

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  • Just as good as grandma's; the first person I shared this recdipe wanted me to share it with her. I was only too glad to do it. - 4/29/09

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  • yummy and satisfying... - 2/13/09

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  • Excellent version of Chicken and dumplings. It reminds me of the dish mom use to make when I was a kid. - 1/15/09

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