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Old-Fashioned Chicken & Dumplings

EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.9 (145 votes)

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.



READER'S COMMENT:
"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...
Old-Fashioned Chicken & Dumplings

11 Reviews for Old-Fashioned Chicken & Dumplings

06/16/2013
Anonymous
Taste GREAT!

Food was awesome but gave me the poops. Made it three times and three times I had the poops. Not sure what to do.

Easy to make, had left overs. Tasted really good.
Comments
10/20/2012
Anonymous
Great Comfort Food

This did take quite a while to prep. Chopping all the veggies and especially browning the chicken. It was worth it though; it is so good!! I used bisquick for the dumplings instead of the flour mixtures. I added celery seed to both the flour on the chicken and the dumpling mix as suggested by other reviewers. It was so so good. Definitely will make again.

Delicious
Comments
01/23/2012
Anonymous
Just as good as traditional....

I LOVE this recipe as did my husband (did not seem to notice the dumplings were wheat) and will make it again. I agree it is a little heavy on the poultry seasoning and lightened up on that and will lighten up on it even more next time...added a little more salt to each addition including flour for chicken....followed reviewer's suggestion to add celery salt and garlic powder to dumplings. I thought this recipe came out just perfect...nice and thick and not tons leftover

Lighter, whole wheat dumplings
Comments (1)

5 comments

Anonymous wrote 2 years 32 weeks ago

Use unbleached, white flour

Use unbleached, white flour instead of whole wheat. Using whole wheat flour for dumplings is sure to make them heavy.

01/14/2012
Anonymous
But what about the dumplings?

I made this recipe for the first time and LOVED it. I added more carrot, celery and peas because I wanted to veggie-pack it even more. However, my dumplings came out heavy and a bit tough. Does anyone know a good way to prevent this?

Chicken and veggies came out tender and flavorful. The sauce is delicious.
Comments (3)

5 comments

Anonymous wrote 1 year 16 weeks ago

I USED A DUMPLING MIX FROM

I USED A DUMPLING MIX FROM THE STORE TO SAVE TIME. IT WORKED OUT GREAT!

Anonymous wrote 1 year 30 weeks ago

Def do not overmix your

Def do not overmix your dough!

 
Amy_292 wrote 2 years 4 days ago

I see your review is quite

I see your review is quite old, but thought I'd reply to your question anyways. When making biscuit type dough its important not to over mix/knead it or it turns out dense. You could also try using pastry flour next time. :)

02/16/2011
Great!

I really like this recipe! I've made it a few times and it always fills everyone up (even my heavy hitters!) One bowl usually does it for people. It all goes together really fast, but it takes a while to cut and prep everything. Plus it's good on my diet (the 4 Day Diet)!

Easy to make, good for left over chicken from the night before
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