Chicken Dumplings Meal Recipe

1 1 1
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Chicken Dumplings Meal Recipe

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1 1 1
Publisher Photo
This is so easy and filling...you can fix it anytime. Sometimes, I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready in 20 minutes.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour

Ingredients

  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 3 cups water
  • 1 cup chopped onion
  • 4 celery stalks, sliced
  • 3 carrots, sliced
  • 1 teaspoon celery seed
  • 2 teaspoons sage, divided
  • 1/4 teaspoon pepper
  • 3 cups biscuit mix
  • 3/4 cup plus 2 tablespoons milk
  • 1 tablespoon minced fresh parsley

Directions

Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30-45 minutes. Remove chicken from kettle; bone and cube. Return chicken to kettle along with onion, celery, carrots, celery seed, 1 teaspoon of sage and pepper. Cover and simmer for 45-60 minutes or until the vegetables are tender. For dumplings, combine biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately. Yield: 8 servings.
Originally published as Chicken and Dumplings in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p153

Nutritional Facts

1 cup: 276 calories, 9g fat (0 saturated fat), 29mg cholesterol, 284mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 meat.

  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 3 cups water
  • 1 cup chopped onion
  • 4 celery stalks, sliced
  • 3 carrots, sliced
  • 1 teaspoon celery seed
  • 2 teaspoons sage, divided
  • 1/4 teaspoon pepper
  • 3 cups biscuit mix
  • 3/4 cup plus 2 tablespoons milk
  • 1 tablespoon minced fresh parsley
  1. Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30-45 minutes. Remove chicken from kettle; bone and cube. Return chicken to kettle along with onion, celery, carrots, celery seed, 1 teaspoon of sage and pepper. Cover and simmer for 45-60 minutes or until the vegetables are tender. For dumplings, combine biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately. Yield: 8 servings.
Originally published as Chicken and Dumplings in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p153

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littlewind53 User ID: 6226122 161592
Reviewed Sep. 16, 2013

"Where are the diabetic exchanges for this recipe? It says it is a Diabetic exchange recipe........"

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