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Roasted Chicken and Dumplings
Source: dLife

Chicken soup with dumplings and veggies.

Prep Time: 6 minutes
Cook Time: 24 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 455.7
Total Carbs 35.4 g
Dietary Fiber 2.0 g
Sugars 5.9 g
Total Fat 17.4 g
Saturated Fat 4.7 g
Unsaturated Fat 2.9 g
Potassium 477.7 mg
Protein 36.7 g
Sodium 758.7 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 4 Meat , 1/2 Milk , 2 Starch
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.
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1 cup  fresh chopped celery
1 cup  fresh chopped onion
1 cup  sliced carrots
1 pinch  salt
0 1/4 tsp  black pepper
56 oz  low fat unsalted chicken broth
2 cup  reduced fat baking mix
1 tsp  dried parsley
0 3/4 cup  fat free milk
24 oz  whole chicken, roasted
  1. Mix together the celery, onion, carrot, salt, pepper, and broth in a Dutch oven. Bring just to a boil then decrease the heat to medium. Cook, covered, for 5 minutes.
  2. Mix together the baking mix and parsley. Stir in the milk.
  3. Bring the mixture back to a boil. Put spoonfuls of the dough into the boiling liquid. Decrease the heat to medium. Cook, covered, for 10 minutes.
  4. Stir in the chicken. Cook for 5 minutes.

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