Italian Chicken and Dumplings
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 513.5
- Total Fat: 17.6 g
- Cholesterol: 86.6 mg
- Sodium: 828.8 mg
- Total Carbs: 63.2 g
- Dietary Fiber: 5.9 g
- Protein: 30.6 g
View full nutritional breakdown of Italian Chicken and Dumplings calories by ingredient
Introduction
This is my Grandma's recipe that I used to beg her to make when I was a kid. This is my Grandma's recipe that I used to beg her to make when I was a kid.Number of Servings: 4
Ingredients
-
14 oz. Chicken Breast boneless/skinless boiled
9 c. Water
1 tbsp. Minced Garlic
1 tbsp. Oregano
1 tbsp. Dehydrated Onion
1 tbsp. Chicken Soup Base
5 tbsp. Corn Starch
Dumplings:
1 1/2 c. Whole Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Garlic Powder
1/2 tsp. Italian Seasoning
3 tbsp. Canola Oil
3/4 c. Non Fat Milk
Directions
In a pot add the first six ingredients together and boil until the chicken is done. After the chicken is done remove it from the pot and cut into 3/4 inch cubes. Return it back to the pot and bring the fluid level back to where it was when you started. Reheat the water to boil while you make the dumpling.
Dumplings:
In a large mixing bowl add all ingredients and mix until the dough pulls slightly away from the sides.
Back to the soup:
After the soup boils drop the dumpling dough in by the soup spoon full until all the dough is in the soup. Cook uncovered for 10 minutes and then turn the heat down to simmer and cover for another 10 minutes. Now put the corn starch in a small juice glass and add just enough cold water to cover the corn starch. Stir it until it's dissolved. Slowly pour it into the soup stirring constantly. When the soup thickens a little turn off the stove and serve it up.
Serving Size: 4 - 2 cup Servings
Dumplings:
In a large mixing bowl add all ingredients and mix until the dough pulls slightly away from the sides.
Back to the soup:
After the soup boils drop the dumpling dough in by the soup spoon full until all the dough is in the soup. Cook uncovered for 10 minutes and then turn the heat down to simmer and cover for another 10 minutes. Now put the corn starch in a small juice glass and add just enough cold water to cover the corn starch. Stir it until it's dissolved. Slowly pour it into the soup stirring constantly. When the soup thickens a little turn off the stove and serve it up.
Serving Size: 4 - 2 cup Servings