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


Introduction

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

Ingredients

    STEW
    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
    DUMPLINGS
    Flour, white, 1 cup
    Low Fat Dairy Spread, 1 Tblspn (20 grams)
    Baking Powder, 1 tsp
    Parsley, dried, 2 tsp

Tips

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


Directions

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

Serve

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

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.