Chicken Stew with gluten-free parsley dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon vegetable or olive oil2 cups chopped onion1 cup sliced carrots1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups2 cups sliced mushrooms1/2 teaspoon salt, divided8 cups reduced-sodium chicken broth Dumplings:1 cup rice flour2 tsp baking powder2-3 eggswater as needed
Soup:
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
Dumplings:
drop golf ball size scoops into the soup, cook uncovered for 10 min, then covered for 10 minutes
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DDESJARLAIS.
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
Dumplings:
drop golf ball size scoops into the soup, cook uncovered for 10 min, then covered for 10 minutes
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DDESJARLAIS.
Nutritional Info Amount Per Serving
- Calories: 297.1
- Total Fat: 4.7 g
- Cholesterol: 116.5 mg
- Sodium: 1,722.0 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 3.7 g
- Protein: 17.9 g
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