Old-Fashioned Chicken & Dumplings
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.
Gallery
Recipe Summary
Ingredients
Directions
Tips
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutrition Facts
Per Serving:
465 calories; protein 34.4g; carbohydrates 45.7g; dietary fiber 5.6g; sugars 5.9g; fat 15.1g; saturated fat 3.1g; cholesterol 88.6mg; vitamin a iu 4847.7IU; vitamin c 10.4mg; folate 114.8mcg; calcium 58.8mg; iron 3.7mg; magnesium 45.8mg; potassium 534.4mg; sodium 868.5mg; thiamin 0.4mg.
Exchanges:
2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat