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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.5
  • Total Fat: 1.1 g
  • Cholesterol: 12.8 mg
  • Sodium: 372.1 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 11.7 g

View full nutritional breakdown of Unchained Recipe Contest Chicken & Dumplings calories by ingredient
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Unchained Recipe Contest Chicken & Dumplings

Submitted by: INDIANAGAL1
Unchained Recipe Contest Chicken & Dumplings

Introduction

This is a makeover of Cracker Barrel's Chicken & Dumplings. My aunt had created the original recipe which called for 1.75 lb chicken and whole milk. It was always one of my families favorite dinners that I made once in a while on special Sundays. Recently, I decided to try a healthier version of it with lower calories, cholesterol & sodium to see if it would pass the "family test". It did! They couldn't tell the difference. The healthy version of this recipe went down 76 calories, 31mg cholosterol & 1104 mg of sodium per serving.

On a side note, I know some people who use prepackaged biscuit dough to make their dumplings to make it easier but I don't like the taste of the perservatives because it makes the whole recipe taste like it came out of can. There is nothing like homemade!

This is a makeover of Cracker Barrel's Chicken & Dumplings. My aunt had created the original recipe which called for 1.75 lb chicken and whole milk. It was always one of my families favorite dinners that I made once in a while on special Sundays. Recently, I decided to try a healthier version of it with lower calories, cholesterol & sodium to see if it would pass the "family test". It did! They couldn't tell the difference. The healthy version of this recipe went down 76 calories, 31mg cholosterol & 1104 mg of sodium per serving.

On a side note, I know some people who use prepackaged biscuit dough to make their dumplings to make it easier but I don't like the taste of the perservatives because it makes the whole recipe taste like it came out of can. There is nothing like homemade!


Number of Servings: 6

Ingredients

    2 quarts of water
    1.75 lbs of skinless, boneless chicken breasts
    1.5 tsp salt substitute
    2 stalks of celery, chopped
    1 med onion sliced
    1 clove garlic, peeled & quartered
    1 bay leaf
    5 parsley leaves
    1 tsp coarsly ground pepper
    1 lemon wedge juice

    Dumplings:
    2 cups whole wheat flour
    1 tbsp baking powder
    1.25 tsp salt substitute
    1 cup of non-fat milk

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Directions

Bring water to boil in a large pot. Add chicken, 1 tsp of salt sub, onion, celery, garlic, bay leaf & parsley. Reduce to simmer and cook chicken uncovered for 2 hrs. Liquid will reduce by 1/3. Remove chicken and set aside to cool. Strain stock to remove vegies & scum. Reserve 6 cups of pure stock back in pot. Add pepper, .5 tsp of salt sub & juice from lemon wedge. Reheat over med heat until simmering.

Dumplings: combine flour, baking powder, salt sub & milk in medium bowl. Stir until smooth and let dough rise for 5-10 min. I tear small bits of dough & flatten into mini-pancake form and drop in simmering stock. Use all dough. Dumplings will swell and then slowly shink as they partially dissolve into a white gravy. Simmer 20-30 minutes until thick, stirring almost constantly. Tear cooled chicken into large pieces (so it looks like it came from a whole chicken) and drop into pot. Simmer another 5-10 minutes and serve. Makes approximately 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user INDIANAGAL1.






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Member Ratings For This Recipe


  • Good
    2 of 2 people found this review helpful
    Firstly, I started with 2 quarts of water, but was left with only 2 cups, so i had to add stock. Second, the dumplings are too dense, they need more milk or water. third, your calorie count is off.

    other than that, it's good. - 5/20/10

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  • 2 of 2 people found this review helpful
    Chicken was great but dumplings were heavy I will make them more lighter next time by adding either milk or water . I also put the onions and celery back in. - 3/15/10

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  • Very Good
    2 of 3 people found this review helpful
    Sounds really yummy, but the picture show does't look very appetizing. Not enough color. - 11/4/09

    Reply from INDIANAGAL1 (11/5/09)
    Thanks for rating!

    If you have seen Cracker Barrel's dish, it looks very similar to mine. No yellow coloring added. I have eaten other restuarants' chicken & dumplings and usually if it yellow it means something in it came out of a can because it usually has that perservative taste to it.


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  • Incredible!
    1 of 1 people found this review helpful
    Very good! I left the onions and celery in it and it was very enjoyable. My hubby loved it! - 2/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Sounds yummy! I will definitely try this one. - 11/4/09

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  • Good
    1 of 1 people found this review helpful
    I think I'll try this one. I'm really hoping the dumpling does not turn out a soggy lump - I can't deal with soggy! A picture would have been great. - 11/4/09

    Reply from INDIANAGAL1 (11/4/09)
    I just added a photo.

    The meal is in a thick "gravy". The longer you simmer, the thicker it gets.

    I really hope you like it.


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  • I liked it. I will make it half whole wheat and half regular flour next time, though. I guess I'm just not ready for completely ww.I put the carrots, celery back in. - 2/2/14

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  • making tonight sounds Great!!!! I will be subbing buttermilk for the non-fat milk - 12/15/11

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  • The dumplings were very heavy and dense, needed to add water because the stock boiled away too much. Flavor was good, but I will try a different dumpling recipe. - 9/23/11

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  • When I made it, the color was different in my pot than on the pic. The pic shows more white color, mine showed brown because of the whole wheat flour. When I ate it, it tasted like Cream of Wheat with giant lumps, and bits of chicken. Chances are I will not be tying this again. - 7/28/11

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  • Yummm! Loved it! - 3/22/11

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  • The picture looks just like Cracker Barrel Chicken & Dumplings. I am going to try this out tomorrow. Will post back and rate. - 3/2/11

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  • My mom made this and the chicken mixture was good, but the dumplings were just too heavy and not very good. I wanted to like it and might try to tweak it for the family just b/c the chicken was tasty. - 3/14/10

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  • have not ytried nit yet i make my dumping iust like that you have to let it cook well so it will not be sogie - 2/27/10

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  • this is amazing! i loved how good it tasted and how simple to make. Definatly one of my favorites - 2/26/10

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  • Excellent!!! Very easy to prepare and tasted fabulous! - 2/25/10

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  • The chicken and broth were very good but the dumplings were TERRIBLE. I followed the recipe to a T and the dumplings were raw in the middle. I wished I would have used canned biscuits. If the dumplings were better this would have been a five star recipe. - 2/24/10

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  • It was pretty good. I would definitely make it again. - 2/6/10

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  • Sounds very yummy and similar to what my mom used to make. I have really been craving chicken and dumplings for a couple of weeks now and can't wait to try this. My daughter and I will make for dinner tonight. Thanks for sharing. - 1/9/10

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  • 0 of 1 people found this review helpful
    I AM SOO IN THE MOOD FOR THIS.THANKS - 11/15/09

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  • 0 of 2 people found this review helpful
    Have you ever made it with a whole chicken? - 11/12/09

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  • 0 of 2 people found this review helpful
    definately different - 11/12/09

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  • Sounds and looks great! I am going to make it this weekend. You have my makeover vote! - 11/12/09

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  • I love the Cracker Barrel's chicken and dumplings but have not had them in a while because they are not healthy. I can't wait to make this! My husband will be the test to see if he agrees! - 11/10/09

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  • Very Good
    0 of 1 people found this review helpful
    This sounds very good and the photo looks just like the dish at Cracker Barrel. I will try it soon--looks healthier than the white flour dumplings at Cracker Barrel, and probably more tasty, too.
    Thanks for sharing this recipe. - 11/10/09

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