Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 181.4
Total Fat 1.4 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 13.7 mg
Sodium 365.7 mg
Potassium 1,377.7 mg
Total Carbohydrate 33.5 g
Dietary Fiber 5.3 g
Sugars 2.1 g
Protein 11.6 g
Vitamin A 3.7 %
Vitamin B-12 3.9 %
Vitamin B-6 7.7 %
Vitamin C 6.0 %
Vitamin D 4.2 %
Vitamin E 0.6 %
Calcium 24.3 %
Copper 1.3 %
Folate 2.2 %
Iron 4.2 %
Magnesium 3.6 %
Manganese 3.0 %
Niacin 12.1 %
Pantothenic Acid 3.4 %
Phosphorus 15.5 %
Riboflavin 5.0 %
Selenium 6.8 %
Thiamin 2.6 %
Zinc 2.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken & Dumplings

View the full Chicken & Dumplings Recipe & Instructions
Submitted by: INDIANAGAL1
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken & Dumplings

134 calories of Whole Wheat Flour, (0.33 cup)

25 calories of Chicken Breast (cooked), no skin, roasted, (0.29 unit (yield from 1 lb ready-to-cook chicken))

14 calories of Milk, nonfat, (0.17 cup)

2 calories of Celery, raw, (0.33 stalk, medium (7-1/2" - 8" long))

2 calories of Baking Powder, (0.67 tsp)

1 calories of Pepper, black, (0.17 tsp)

1 calories of Onions, raw, (0.17 slice, medium (1/8" thick))

1 calories of Garlic, (0.17 clove)

0 calories of Bay Leaf, (0.17 tsp, crumbled)

0 calories of Parsley, (0.83 sprigs)

0 calories of Lemon Juice, (0.17 wedge yields)

0 calories of salt substitute, (0.04 tsp)

0 calories of salt substitute, (0.46 tsp)

Nutrition & Calorie Comments  

Used regular flour, also used kosher salt, substitute salt is just as bad as regular salt, just look on the box! Submitted by:

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True about the incorrect calories. The dumplings alone should be like 155 per serving Submitted by:

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Be ware, the calories are woefully wrong on this recipe. The Sparker added 1.75oz and not 1.75lbs of chicken in the nutrition. I'll be trying this recipe tonight. Calories should be 350, not 181. Submitted by:

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for richer stock, use chicken with bones and skin (do the day before). after 2 hours take meat off and return the rest to the pot, cook several hours covered. refrigerate overnight, reheat, strain and remove fat. Then proceed with directions. more flavor and more minerals this way. Submitted by:

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I followed the recipe but with all the comments about the dumplings I used low carb flour tortillas. We liked it. Submitted by:

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They were good, but too many calories and simple carbs Submitted by:

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This is one of my favorite recipes of my favorite dish. My Mom would make them thinner so I used a tad more milk and made them flatter so they were not a thick. The flavor was so what I'm used to as we were a salt-substitute family and very used to that type of flavor. Submitted by:

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Whole wheat flour does not have a good mouth feel at all, is doughy, biscuits are better than that, actually........won't use your recipe again. Stick to the real thing and just have less or only now and then.... Salt substitute is horrible. Not worth saving only 76 calories anyway. Submitted by:

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making tonight sounds Great!!!! I will be subbing buttermilk for the non-fat milk Submitted by:

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