LEFTOVER ROTISSERIE CHICKEN DUMPLINGS

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.3
  • Total Fat: 3.1 g
  • Cholesterol: 38.0 mg
  • Sodium: 527.4 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 19.5 g

View full nutritional breakdown of LEFTOVER ROTISSERIE CHICKEN DUMPLINGS calories by ingredient
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Introduction

Had a left over rotisserie chicken - got lemons? make lemonade. got chicken? make dumplings! Had a left over rotisserie chicken - got lemons? make lemonade. got chicken? make dumplings!
Number of Servings: 6

Ingredients

    13 ounces Chicken Breast (cooked), no skin, roasted
    1 cup, chopped Carrots, raw
    1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    3 cup chicken stock (homemade) (by JOY_BEE)
    5 serving MCLIB'S SOUTHERN DUMPLINGS

Directions

1. Get a large pot (4 quart or so). Remove chicken from carcass and shred. Put in pot. Fine dice the onion, put in pot. Make carrots into match sticks, put in pot. 2. In another pot put the skin and bones from the rotisserie chicken in with 3.5 cups of water, bring to a boil and then let simmer for 20 minutes to make a stock. Season to taste. 3. Put a colander (strainer) over the pot with the chicken, onion and carrot and pour the stock into the strainer. Get rid of the stuff in the colander (trash). 4. Bring the chicken/onion/carrot/stock to a boil and add the dumplings in accordance with package instructions (or if you made your own dumplings you know what to do). Boil for 6 minutes and simmer for 10. Have your darling wife check to make sure it is seasoned alright and, if it is seasoned alright, serve.

Serving Size: makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user OLD-NACL.

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