Chicken and Potato Dumplings

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 9%
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.3g
  • Carbohydrate: 33.2g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 577mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 1 1/4 pounds skinned, boned chicken breasts, cut into 1-inch pieces
  • 4 cups canned no-salt-added chicken broth, undiluted
  • 2 cups sliced carrot
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 2 1/4 cups instant mashed potato flakes, divided
  • 2/3 cup water
  • 1/2 cup skim milk
  • 1 tablespoon reduced-calorie margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen egg substitute, thawed
  • 1/2 cup all-purpose flour


  1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, celery, and garlic; saute until tender. Add chicken and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Gradually add 1 cup potato flakes, stirring constantly. Bring to a boil.
  2. Combine water and next 4 ingredients in a medium saucepan; bring to a boil. Add remaining 1 1/4 cups potato flakes, egg substitute, and flour, stirring well. Remove from heat. Drop dough by rounded tablespoonfuls into boiling chicken mixture. Cook, uncovered, over medium heat 10 minutes or until potato dumplings are firm. Remove and discard bay leaf.
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