Chicken and Tiny Dumplings (Spaetzle)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 427.7
- Total Fat: 5.2 g
- Cholesterol: 160.6 mg
- Sodium: 1,538.9 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 3.7 g
- Protein: 36.4 g
View full nutritional breakdown of Chicken and Tiny Dumplings (Spaetzle) calories by ingredient
Number of Servings: 4
Ingredients
-
2-3 boneless, skinless chicken breasts (about 18 oz.)
1/4 cup all purpose flour
1 can Kroger Fat Free Low Sodium Chicken Broth
1 can 98% fat free Cream of chicken soup
1/2 cup water
1/2 tsp. Black Pepper
1 tsp. parsley flakes
Spaetzle:
1 cup all-purpose flour
1 cup whole wheat flour
2 whole eggs
2 egg whites
1 teaspoon salt
Pinch of nutmeg
1 tsp. baking powder
1/2 cup water
Directions
Cut chicken into bite-size pieces, set aside.
In a medium sauce pan heat chicken broth and cream of chicken soup. Bring to a boil. Add pepper, stir to combine. Reduce heat to medium low. Add chicken, simmer until chicken is done and sauce is slightly thickened. Stirring occasionally so it doesn't stick. Make slurry of 1/4 cup of flour and 1/2 cup water and stir into simmering pot. Reduce heat to low and cover.
In large bowl, combine flour, eggs, salt and nutmeg. Add water a little at a time to form a soft dough.
Boil 2 quarts of water in a large pot. Scoop some dough onto a large spoon and using a butter knife or small spoon cut small pieces of dough and drop into the boiling water in small batches. When noodles float to the top of the water they are done (3 to 4 minutes). Place cooked spaetzle in colander or bowl and set aside. Just before serving add back to boiling water for a minute to warm.
Serve Chicken mixture over spaetzle. Makes 4 servings.
In a medium sauce pan heat chicken broth and cream of chicken soup. Bring to a boil. Add pepper, stir to combine. Reduce heat to medium low. Add chicken, simmer until chicken is done and sauce is slightly thickened. Stirring occasionally so it doesn't stick. Make slurry of 1/4 cup of flour and 1/2 cup water and stir into simmering pot. Reduce heat to low and cover.
In large bowl, combine flour, eggs, salt and nutmeg. Add water a little at a time to form a soft dough.
Boil 2 quarts of water in a large pot. Scoop some dough onto a large spoon and using a butter knife or small spoon cut small pieces of dough and drop into the boiling water in small batches. When noodles float to the top of the water they are done (3 to 4 minutes). Place cooked spaetzle in colander or bowl and set aside. Just before serving add back to boiling water for a minute to warm.
Serve Chicken mixture over spaetzle. Makes 4 servings.