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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.6
  • Total Fat: 10.7 g
  • Cholesterol: 168.9 mg
  • Sodium: 843.1 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 26.4 g

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

Submitted by: SARASMILE73

Introduction

Made some minor modifications to an existing recipe and came up with a much lower calorie count - either we underestimated or he overestimated! Made some minor modifications to an existing recipe and came up with a much lower calorie count - either we underestimated or he overestimated!
Number of Servings: 8

Ingredients

    1 egg
    3 tbsp cold water
    2 tbsp peanut oil
    1/2 tsp kosher salt
    1 c all-purpose flour
    3 boneless skinless chicken breasts
    1 tsp kosher salt
    5 c chicken stock or broth
    2 c water
    2 stalks celery, halved crosswise
    1 medium onion, peeled and halved
    3 sliced hard-cooked eggs
    2 tbsp cold butter, cit in 1/4 inch cubes
    1/4 c milk
    ground black pepper

Directions

For dumplings, in medium bowl whisk together egg, cold water, oil, and 1/2 tsp salt. Stir in flour. Mix until well-blended, cover, and refrigerate 2 hours.

Season chicken with 1 tsp salt. Set aside. In 6 quart Dutch oven, combine chicken stock, water, celery, onion, and pinch of Kosher salt. Bring to a boil. Add chicken. Reduce heat to just below simmer, cover, leaving half-inch opening.

Cook 30-45 minutes, until breasts are just done. Remove chicken and cut into chunks.

For dumplings, turn dough onto well-floured surface. Roll very thin, cut into strips. Return broth to boiling and add dumplings. Cook 3 to 5 minutes, add chicken and hard boiled eggs. Reduce to simmer, add butter, milk, and a few grindings of black pepper. Cook 2 more minutes, remove from heat, cover, and let stand 10 minutes before serving. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SARASMILE73.






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