Chicken and Dumpling with Vegetables
Once known in my household as an all-day Sunday classic, I've modified the recipe to save some prep time. Although still made in the slow cooker for hours, it beats starting from a boiling pot with a whole chicken. The dumplings in this recipe are "southern style", wet and a little chewy with tons of yummy broth. I make my own chicken broth from organic chickens with no sodium (I use no salt), so I used a sodium free bouillon powder in hopes of getting close in flavor, and not compromising the lower sodium version of the recipe.
CALORIES: 184.4 |
FAT: 4.4g |
PROTEIN: 6.2g |
CARBS: 30g |