Chicken & Dumplings

2.3KSHARES
Chicken & Dumplings

3.9 of 5 (41)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 181.4
  • Total Fat: 1.4 g
  • Cholesterol: 13.7 mg
  • Sodium: 365.7 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Chicken & Dumplings calories by ingredient
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Introduction

This is a makeover of Cracker Barrel's Chicken & Dumplings. My aunt had created the original recipe which called for 1.75 lb chicken and whole milk. It was always one of my families favorite dinners that I made once in a while on special Sundays. Recently, I decided to try a healthier version of it with lower calories, cholesterol & sodium to see if it would pass the "family test". It did! They couldn't tell the difference. The healthy version of this recipe went down 76 calories, 31mg cholosterol & 1104 mg of sodium per serving.

On a side note, I know some people who use prepackaged biscuit dough to make their dumplings to make it easier but I don't like the taste of the perservatives because it makes the whole recipe taste like it came out of can. There is nothing like homemade!

This is a makeover of Cracker Barrel's Chicken & Dumplings. My aunt had created the original recipe which called for 1.75 lb chicken and whole milk. It was always one of my families favorite dinners that I made once in a while on special Sundays. Recently, I decided to try a healthier version of it with lower calories, cholesterol & sodium to see if it would pass the "family test". It did! They couldn't tell the difference. The healthy version of this recipe went down 76 calories, 31mg cholosterol & 1104 mg of sodium per serving.

On a side note, I know some people who use prepackaged biscuit dough to make their dumplings to make it easier but I don't like the taste of the perservatives because it makes the whole recipe taste like it came out of can. There is nothing like homemade!


Number of Servings: 6

Ingredients

    2 quarts of water
    1.75 lbs of skinless, boneless chicken breasts
    1.5 tsp salt substitute
    2 stalks of celery, chopped
    1 med onion sliced
    1 clove garlic, peeled & quartered
    1 bay leaf
    5 parsley leaves
    1 tsp coarsly ground pepper
    1 lemon wedge juice

    Dumplings:
    2 cups whole wheat flour
    1 tbsp baking powder
    1.25 tsp salt substitute
    1 cup of non-fat milk

Tips

Adding a sprig of rosemary at the end will make this dish picture perfect on your dinner table.


Directions

Bring water to boil in a large pot. Add chicken, 1 tsp of salt sub, onion, celery, garlic, bay leaf & parsley. Reduce to simmer and cook chicken uncovered for 2 hrs. Liquid will reduce by 1/3. Remove chicken and set aside to cool. Strain stock to remove vegies & scum. Reserve 6 cups of pure stock back in pot. Add pepper, .5 tsp of salt sub & juice from lemon wedge. Reheat over med heat until simmering.

Dumplings: combine flour, baking powder, salt sub & milk in medium bowl. Stir until smooth and let dough rise for 5-10 min. I tear small bits of dough & flatten into mini-pancake form and drop in simmering stock. Use all dough. Dumplings will swell and then slowly shink as they partially dissolve into a white gravy. Simmer 20-30 minutes until thick, stirring almost constantly. Tear cooled chicken into large pieces (so it looks like it came from a whole chicken) and drop into pot. Simmer another 5-10 minutes and serve. Makes approximately 6 2-cup servings.

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TAGS:  Poultry |

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Member Ratings For This Recipe


  • Good
    6 of 6 people found this review helpful
    Firstly, I started with 2 quarts of water, but was left with only 2 cups, so i had to add stock. Second, the dumplings are too dense, they need more milk or water. third, your calorie count is off.

    other than that, it's good. - 5/20/10

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  • 4 of 4 people found this review helpful
    Chicken was great but dumplings were heavy I will make them more lighter next time by adding either milk or water . I also put the onions and celery back in. - 3/15/10

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  • Incredible!
    2 of 2 people found this review helpful
    Very good! I left the onions and celery in it and it was very enjoyable. My hubby loved it! - 2/21/10

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  • Very Good
    2 of 4 people found this review helpful
    Sounds really yummy, but the picture show does't look very appetizing. Not enough color. - 11/4/09

    Reply from INDIANAGAL1 (11/5/09)
    Thanks for rating!

    If you have seen Cracker Barrel's dish, it looks very similar to mine. No yellow coloring added. I have eaten other restuarants' chicken & dumplings and usually if it yellow it means something in it came out of a can because it usually has that perservative taste to it.


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  • Bad
    1 of 1 people found this review helpful
    The chicken and broth were very good but the dumplings were TERRIBLE. I followed the recipe to a T and the dumplings were raw in the middle. I wished I would have used canned biscuits. If the dumplings were better this would have been a five star recipe. - 2/24/10

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  • Incredible!
    1 of 2 people found this review helpful
    Sounds yummy! I will definitely try this one. - 11/4/09

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  • Good
    1 of 1 people found this review helpful
    I think I'll try this one. I'm really hoping the dumpling does not turn out a soggy lump - I can't deal with soggy! A picture would have been great. - 11/4/09

    Reply from INDIANAGAL1 (11/4/09)
    I just added a photo.

    The meal is in a thick "gravy". The longer you simmer, the thicker it gets.

    I really hope you like it.


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  • Delicious!!!!! Thank You. - 5/19/16

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  • The dumplings were a little dense. I'll probably use 1/2 regular flour the next time. - 5/19/16

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  • I may try this using a gluten-free mix for making the biscuits. Sounds like a good Sunday dinner along with a fresh salad and some fruit. - 5/19/16

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  • Whole wheat flour does not have a good mouth feel at all, is doughy, biscuits are better than that, actually........won't use your recipe again. Stick to the real thing and just have less or only now and then.... - 5/19/16

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  • This did not turn out anything like the recipe said. I spent two hours making tasteless mush. Not even sure what I'd do to make it better. Probably won't be trying this one again. - 1/6/16

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  • I liked it. I will make it half whole wheat and half regular flour next time, though. I guess I'm just not ready for completely ww.I put the carrots, celery back in. - 2/2/14

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  • making tonight sounds Great!!!! I will be subbing buttermilk for the non-fat milk - 12/15/11

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  • The dumplings were very heavy and dense, needed to add water because the stock boiled away too much. Flavor was good, but I will try a different dumpling recipe. - 9/23/11

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  • When I made it, the color was different in my pot than on the pic. The pic shows more white color, mine showed brown because of the whole wheat flour. When I ate it, it tasted like Cream of Wheat with giant lumps, and bits of chicken. Chances are I will not be tying this again. - 7/28/11

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  • Yummm! Loved it! - 3/22/11

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  • The picture looks just like Cracker Barrel Chicken & Dumplings. I am going to try this out tomorrow. Will post back and rate. - 3/2/11

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  • My mom made this and the chicken mixture was good, but the dumplings were just too heavy and not very good. I wanted to like it and might try to tweak it for the family just b/c the chicken was tasty. - 3/14/10

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  • have not ytried nit yet i make my dumping iust like that you have to let it cook well so it will not be sogie - 2/27/10

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  • this is amazing! i loved how good it tasted and how simple to make. Definatly one of my favorites - 2/26/10

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  • Excellent!!! Very easy to prepare and tasted fabulous! - 2/25/10

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  • It was pretty good. I would definitely make it again. - 2/6/10

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  • Sounds very yummy and similar to what my mom used to make. I have really been craving chicken and dumplings for a couple of weeks now and can't wait to try this. My daughter and I will make for dinner tonight. Thanks for sharing. - 1/9/10

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  • 0 of 1 people found this review helpful
    I AM SOO IN THE MOOD FOR THIS.THANKS - 11/15/09

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