Chicken & Dumplings Using Leftover Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 508.4
  • Total Fat: 13.3 g
  • Cholesterol: 3.6 mg
  • Sodium: 612.3 mg
  • Total Carbs: 65.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 35.2 g

View full nutritional breakdown of Chicken & Dumplings Using Leftover Chicken calories by ingredient
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This is really yum and the chicken really doesn't taste leftover This is really yum and the chicken really doesn't taste leftover
Number of Servings: 4


    Cooked Chicken @ 2 cups 3.5oz(100grams)
    Parsnip, 1 1/2 cup, chopped into chunks
    Carrots, raw, 1 1/2cup, chopped into chunks
    Leek, Raw, sliced, 2 cup
    Mushrooms, fresh, 1 1/2 cup, pieces
    Butternut Squash, 2 cup, cubes
    Low Fat Dairy Spread, 1 Tblspn (20 gram)
    Garlic powder, 1/2 tsp
    Onion powder, 1/2 tsp
    Pepper, black, 1/2 tsp
    Chicken stock, home-prepared, 2 cup
    Flour, white, 1/4 cup
    Flour, white, 1 cup
    Low Fat Dairy Spread, 1 Tblspn (20 grams)
    Baking Powder, 1 tsp
    Parsley, dried, 2 tsp


If you do not wish to use chicken stock, you can use just water or as I do use leftover vegetable cooking water from something like corn or brussells sprouts


Lightly saute the vegetables in a skillet with a little stock, add spices, butter spread and flour and stir until combined. Add chicken and stock and stir until thickened. Remove from stove.

Place all of the Dumpling ingredients in a bow and rub in the dairy spread until it resembles breadcrumbs. Add enough cold water to make a softish dough and with a small amount of flour make 12 small dumplings.

Bring the Chicken stew back to bubbling and add the dumplings. Cover and simmer for @ 10 minutes or until the dumplings are cooked


Serving Size: Makes 4 serves of @ 1 cup with 3 dumplings

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

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