Chicken and dumplings
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 257.8
- Total Fat: 9.5 g
- Cholesterol: 60.9 mg
- Sodium: 685.2 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.6 g
- Protein: 9.4 g
View full nutritional breakdown of Chicken and dumplings calories by ingredient
Introduction
You won't have to forfeit Mom's chicken and dumplings again. Skinning the chicken before you cook it deeps the calories and fat in check, making it kinder to your waistline. You won't have to forfeit Mom's chicken and dumplings again. Skinning the chicken before you cook it deeps the calories and fat in check, making it kinder to your waistline.Number of Servings: 4
Ingredients
-
4 chicken thighs ( agoint 1 1/2 pounds), kinned
21/2 cups water
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
2 t. instant chicken bouillon granules
3/4 t. smipped fresh sage or 1/4 t. dried sage, crushed
2 T. cold water
4 t. cornstarch
1 recipe Dumplings (included)
Directions
Rinse chicken. In a large saucepan combine chicken, the 2 1/2 cups water, the carrots, celery, onion, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 35 minutes.
Remove chicken pieces from saucepan; set aside. Skim fat from broth.
Stir together the 2 T. cold water and the cornstarch. Stir into broth in saucepan. Cook and stir until thickened and bubbly. Return chicken to the saucepan.
Meanwhile, prepare Dumplings. Drop dough from a tablespoon, making 8 mounds on top of the hot chicken mixture. Cover saucepan tightly; simmer for 10 minutes or until a wooden toothpick inserted into dumplings comes out clean.
Dumplings: In a medium mixing bowl stir together 1 cup all-purpose flour, 1 tablespoon snipped fresh parsley, 2 teaspoons baking powder, and 1/8 teaspoon salt. In a small bowl combine 1 beaten egg, 1/4 cup skim milk, and 2 tablespoonscooking oil; stir into flour mixture with a fork just until combined.
Exchanges: 1 1/2 Starch, 2 Medium-fat Meat, 2 Vegetable, 1/2 Fat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORETHENAMOM39.
Remove chicken pieces from saucepan; set aside. Skim fat from broth.
Stir together the 2 T. cold water and the cornstarch. Stir into broth in saucepan. Cook and stir until thickened and bubbly. Return chicken to the saucepan.
Meanwhile, prepare Dumplings. Drop dough from a tablespoon, making 8 mounds on top of the hot chicken mixture. Cover saucepan tightly; simmer for 10 minutes or until a wooden toothpick inserted into dumplings comes out clean.
Dumplings: In a medium mixing bowl stir together 1 cup all-purpose flour, 1 tablespoon snipped fresh parsley, 2 teaspoons baking powder, and 1/8 teaspoon salt. In a small bowl combine 1 beaten egg, 1/4 cup skim milk, and 2 tablespoonscooking oil; stir into flour mixture with a fork just until combined.
Exchanges: 1 1/2 Starch, 2 Medium-fat Meat, 2 Vegetable, 1/2 Fat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORETHENAMOM39.