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How to Make Chicken and Dumplings
Try these chicken and dumplings for a budget-friendly family dinner. Add a side of roasted green beans to complete your meal.
15 min prep time
20 min cook time
8servings
1 1/2 cups
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Step-By-Step Instructions:
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Mix the flours, baking soda, baking powder, sage, salt (optional), and pepper in a medium bowl. Add yogurt, egg, and water and knead to make a slightly sticky dough. Cover the bowl and set aside.
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Add cooking spray and olive oil to a large soup pot over medium high heat. Add the onion, carrots, celery, and mushrooms. Sauté for 5-7 minutes or until the vegetables are softened.
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Add the chicken and broth, and bring to a boil. Reduce to a simmer for 5 minutes.
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Roll the dough out into an 8 inch disk that is 1/2-inch thick. Cut the dough into 1 inch pieces and drop the dumplings into the simmering broth. Stir frequently until all the dumplings are added.
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Simmer the dumplings for 10 minutes and serve.
Nutrition facts
8 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 230
- % Daily value*
-
Total Fat
4g
5%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 440mg 19%
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Total Carbohydrate
22g
8%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 1g 2%
- Protein 26g
- Potassium 550mg 12%
Ingredients
whole wheat flour
1 cup
all-purpose flour
1/2 cup
baking soda
1 tsp
baking powder
1/2 tsp
ground sage
1/2 tsp
Kosher Salt (optional)
1/4 tsp
black pepper
1/4 tsp
Plain Nonfat Greek yogurt
1/2 cup
eggs
1 large
cold water
1 tbsp
nonstick cooking spray
1 spray, 0.25g
olive oil
1 tsp
onion(s) (diced)
1 med
carrots (diced)
2 med
celery (diced)
2 stalks
white (button) mushrooms (sliced)
8 oz
chicken breasts (boneless, skinless, diced)
1 1/2 lbs
low sodium chicken broth (fat-free, low-sodium)
8 cup
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Reviews & Ratings
Not recommended
Recommended
Not recommended