Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 180.7
  • Total Fat: 6.3 g
  • Cholesterol: 13.6 mg
  • Sodium: 321.2 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.7 g

View full nutritional breakdown of One Hour Chicken and Dumplings calories by ingredient
Report Inappropriate Recipe

One Hour Chicken and Dumplings

Submitted by: NEWMOMOVER40

Introduction

An improvised old-fashioned chicken and dumplings recipe, more like dumplings and chicken. The dumplings cook up dense, chewy, and very tasty. Roll the dumplings out thin and cut them small for the best chance of cooking through. The soup will be thick and the chicken will cook down into little pieces. An improvised old-fashioned chicken and dumplings recipe, more like dumplings and chicken. The dumplings cook up dense, chewy, and very tasty. Roll the dumplings out thin and cut them small for the best chance of cooking through. The soup will be thick and the chicken will cook down into little pieces.
Number of Servings: 12

Ingredients

    2 tbsp olive oil
    1 tbsp chopped garlic
    1 large onion
    6 oz cooked roast chicken
    6 cups low-sodium organic chicken broth
    12 oz frozen mixed vegetables
    1/2 tsp ground black pepper
    1 tsp thyme
    2 cups all-purpose flour plus 1/4 cup, divided
    1 tsp salt
    1 tsp sugar
    1/2 cup buttermilk
    1/4 cup 50/50 butter blend

SparkPeople Sponsored Video


Directions

Heat 2 tbsp olive oil in a large soup pot. Slice onion into fat wedges. Brown onion in oil until it becomes translucent and crispy on the edges. Remove 1 wedge after browning it and set aside to cool.

Place set-aside 1/4 cup flour in a large bowl or ziploc plastic bag. Coat chicken pieces in set-aside flour and add chicken pieces to oil/onion mixture a little at a time while stirring. Add chicken broth and bring to a boil. Reduce heat to simmer and add frozen vegetables, pepper and thyme. Sprinkle the remaining set-aside flour from bowl or bag into the soup a little at a time, and stir to dissolve after each addition.

While chicken broth mixture begins simmering:
Mince set-aside onion. Mix 2 cups flour, baking powder, baking soda, salt, and sugar. Cut in butter blend with a pastry blender until it forms a coarse meal. Make a well in the center. Mix buttermilk with minced onion and pour into the well, then stir with a fork until moistened.

Turn out onto floured board and knead 7-8 times until it forms an elastic ball.

For drop dumplings:
Pinch off small pieces and drop into simmering soup.

For rolled dumplings:
Roll out dough to 1/8" thick and cut with a small cookie cutter or knife into 1"x2" pieces. Drop dumplings into simmering soup.

Cover and continue simmering for 15 minutes. Serve hot.

Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user NEWMOMOVER40.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I love beef stew and dumplings but never tried it with chicken. I'm going to try this as soon as I can but will have to down size to just 2 or 4 servings. - 2/2/10

    Was this review helpful?   yes  No