This recipe was great and a keeper for me! Used a whole chick that I cooked in crock and used the broth from it. Didn't have poultry seasoning but a combination of thyme, sage. Guests and family loved during snow storm that had us all shut in!
Old-Fashioned Chicken & Dumplings
From EatingWell: EatingWell for a Healthy Heart Cookbook (2008)
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.
11 Reviews for Old-Fashioned Chicken & Dumplings
Try adding celery seed to the flour for the chicken. Also add it to the dumpling mix with a tough of garlic powder. Makes all the difference in the world. I make chicken and dumplngs all the time but tried this recipe--wasnt bad with my additions.
It was okay, but not what I was looking for. Waaay too much poultry seasoning, bland otherwise.
Really great flavor! I did not miss the extra salt at all. We have had this twice and it is a big hit in my house. I used boneless, skinless chicken breasts and salt free poultry seasoning blend (combination of basil, rosemary, sage, marjoram, thyme and oregano).