Chicken and Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Broth:3-4 cups of low sodium (no sugar added) chicken broth1 tbsp of garlic powder.5 tbsp of marjoram (or Italian seasoning)1 chicken breast cut up in bite sized piecesOlive oil (to cook veggies with... I use very little)1/2 onion chopped1 carrot chopped1 celery stalk choppedDumplings:1 cup whole wheat flour1 tsp of baking soda1-2 dashes of salt1/2 cup of soy milk1.5 tbsp of oil
Pour low sodium chicken broth in larger pan with the garlic and majroam (or seasoning). Turn on heat for a slow boil. Stir occasionally.
Sparingly pour olive oil in a pan to grill onion,carrots, and celery until the onion is translucent. Pour veggies and chicken pieces in to broth and stir.
To make the dumplings, mix the whole wheat flour, baking soda, salt, oil, and soy milk and stir till it is smooth in consistency. Using a spoon, drop tsp sized amounts of batter in to soup and stir gently till all or most of the batter is used or until the pot is full.
Heat until dough and chicken is cooked. Stir occasionally to keep pan from burning.
***Nutritional info was based on a amount made using about 1/3 of the dumpling batter (or about 10, tsp sized dumplings). I had some dough leftover and I used a smaller amount of oil then what I listed so calories will vary based on the amount of dumplings you make and consume. The sodium levels will also change based on the broth you pick. Try to find the least amount of sodium in any soup or broth product.
Serving Size: makes four, 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHELLES_BELLS.
Sparingly pour olive oil in a pan to grill onion,carrots, and celery until the onion is translucent. Pour veggies and chicken pieces in to broth and stir.
To make the dumplings, mix the whole wheat flour, baking soda, salt, oil, and soy milk and stir till it is smooth in consistency. Using a spoon, drop tsp sized amounts of batter in to soup and stir gently till all or most of the batter is used or until the pot is full.
Heat until dough and chicken is cooked. Stir occasionally to keep pan from burning.
***Nutritional info was based on a amount made using about 1/3 of the dumpling batter (or about 10, tsp sized dumplings). I had some dough leftover and I used a smaller amount of oil then what I listed so calories will vary based on the amount of dumplings you make and consume. The sodium levels will also change based on the broth you pick. Try to find the least amount of sodium in any soup or broth product.
Serving Size: makes four, 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHELLES_BELLS.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 7.0 g
- Cholesterol: 34.2 mg
- Sodium: 1,049.2 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 5.2 g
- Protein: 21.3 g
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