It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Kwanzaa Chicken and Dumplings

Source: dLife

Savory chicken and vegetables with delicate steamed dumplings.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	433.7

Total Carbs	41.6 g

Dietary Fiber	2.8 g

Sugars	2.8 g

Total Fat	6.9 g

Saturated Fat	1.7 g

Unsaturated Fat	1.8 g

Potassium	2645.0 mg

Protein	47.7 g

Sodium	347.7 mg

Dietary Exchanges 6.9 Fat, 0.9 Vegetables, 4.2 Meat, 2.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Chicken

Cut up chicken fryer and rinse pieces.
Place chicken in a large pot and fill with water until chicken is covered.
Put in vegetables and bouillon cube and cook for 1 hour, or until meat is tender.
Stir in half of the salt, all of the pepper, then remove 1 cup of the broth and set aside to cool for later use in the dumpling mixture.
Prepare dumplings (see below).
Remove and debone the chicken, bringing the broth to a boil.
Add dumpling strips into broth, then add chicken and cook for another 15 minutes.

Dumplings

Pour flour and remaining salt into a medium bowl.
In the center of the flour mixture, pour in the broth and egg substitute, then mix until a soft dough forms.
On a floured surface, roll the dough until it is thin, then cut the dough into strips.
Let dough stand for 10 minutes, then add to pot as described above.