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  

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

(6/4/17)
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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:
SUNSET09

(3/7/17)
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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 Submitted by:
ETHELMERZ

(5/19/16)
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making tonight sounds Great!!!! I will be subbing buttermilk for the non-fat milk Submitted by:
LUVYA04

(12/15/11)
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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.
Submitted by:
PARIAH24

(5/20/10)
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Sounds like a great alternative and I like the Lower Sodium factor a lot. Submitted by:
SHERI1969

(11/4/09)
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I make a similar version with sodium-free chicken soup base and skim milk. A little more flavor, a little less fat. Submitted by:
MAMASUDS

(11/4/09)
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