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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 399.2
  • Total Fat: 9.5 g
  • Cholesterol: 41.8 mg
  • Sodium: 663.0 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 22.8 g

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

Submitted by: DANADOMINATA


Number of Servings: 4

Ingredients

    *Extra Virgin Olive Oil, .33 tbsp
    Chicken Breast, with skin, 3 unit (yield from 1 lb ready-to-cook
    Onions, raw, 1 medium (2-1/2" dia)
    Baby Carrots, raw, 20 large
    Peas, frozen, 1 cup
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Water, tap, 4 cup (8 fl oz)
    Pillsbury Buttermilk Biscuits, refrigerated dough, 4 serving
    Cornstarch, .125 cup
    Rosemary, 1 tbsp
    Thyme, fresh, 1 tsp

Directions

Brush bottom of large stockpot with 1 tsp EVOO. Place chicken, skin side down, in pot and brown on medium until skin is crisp, chicken will not be cooked, remove from pot.

Saute carrots and onions and garlic in fat (you can add celery for more flavor).

Return the chicken to the pot, liberally salt and pepper the chicken, again skin side down and then add water until chicken is covered. Add herbs. Simmer for 45 minutes or until chicken falls off bone.

Remove chicken from liquid. Let cool and then debone and deskin chicken and shred.

Add the peas and corn to the pot (you can also add green beans, squash or any other veggies you like).

Cut biscuits into small pieces (about the size of the tip of your pinky as they will grow) and add them to the pot a few at a time (this will prevent them from sticking together).

Note: you could steam the biscuits whole by gently placing them on top of the liquid and covering pot with a lid for ten minutes.

Return shredded chicken to the pot. If the liquid is not at your desired thickness, use cornstarch:

2 tbsp cornstarch + 2 tbsp cold water mixed into a slurry and then added to the simmering pot will tighten up the liquid and allow it to become a thick broth.

Number of Servings: 4

Recipe submitted by SparkPeople user DANAMPIERCE.






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