Chicken and Dumpling

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.9
  • Total Fat: 1.3 g
  • Cholesterol: 23.5 mg
  • Sodium: 315.2 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 11.9 g

View full nutritional breakdown of Chicken and Dumpling calories by ingredient


Recipe from Cooling Light Readers' Top-Rated Recipes (pg34) Recipe from Cooling Light Readers' Top-Rated Recipes (pg34)
Number of Servings: 8


    Cooking Spray
    1 cup chopped onion
    1 garlic clove, chopped
    1/4 cup dry sherry
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 (14 1/2 ounce) cans chicken broth (low fat, low sodium)
    1 (10 3/4 ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
    1 whole chicken (approx 4 to 5 lbs) - broken into pieces
    1 cup frozen green peas
    1 cup chopped carrot
    2 tablespoons cornstarch
    1/4 cup water
    2 cups baking mix (such as Bisquick)
    2/3 cup skim milk


1. Heat a dutch oven coated with cooking spray over medium-high heat. Add onion and garlic, saute 5 minutes. Stir in sherry and nex 4 ingredients (through soup); bring to boil. Add the chicken pieces; bring to a boil. Cover, reduce heat and simmer 35 minutes or until chicken is tender.

2. Remove chicken from pan. Place chicken in a bowl; chill 15 minutes.

3. Remove chicken from bones; cut into bite-size pieces. Add chicken (no bones), peas and carrot to pan.

4. whisk 2 tablespoons cornstarch into 1/4 cup water in a small bowl. Add cornstarch mixture to pan; stir well.

5. Combine bakin mix and milk; stir just until moist. Drop dough onto the chicken mixture to form 16 dumplings. Bring to a simmer and cook for 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done.

Serving Size: Yields 8 servings with 2 dumplings (1 1/2 cups)

Number of Servings: 8

Recipe submitted by SparkPeople user SCHWENNJR.