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Old-Fashioned Chicken & Dumplings Recipe

Looking for an easy Old-Fashioned Chicken & Dumplings recipe? Learn how to make Old-Fashioned Chicken & Dumplings using healthy ingredients.


Submitted by ljbaker2

Makes 6 servings



Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.

Recipe Ingredients for Old-Fashioned Chicken & Dumplings

1 pounds chicken thighs
2/3 cup all purpose flour
2 tablespoons canola oil
2 large carrots
2 stalks celery
1 large onion
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
14 oz reduced sodium chicken broth
1 cup water
1 1/2 cups frozen peas
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat buttermilk

Recipe Directions for Old-Fashioned Chicken & Dumplings

  1. Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.

  2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.

  3. To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.

  4. Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 357.1g
Amount Per Serving
Calories
399
Calories from Fat
105
% Daily Value*
Total Fat
11.7g
18%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
664mg
28%
Potassium
263mg
8%
Total Carbohydrates
46.3g
15%
Dietary Fiber
6.2g
25%
Sugars
5.9g
Protein
26.2g
Vitamin A 98% Vitamin C 13%
Calcium 8% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in vitamin A
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