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Hearty Chicken and Dumplings

Prep time 6 mins
Cook time 1 hr, 30 mins
Yield 4 servings (serving size: 1 1/2 cups)
Keep the dumplings frozen until ready to add to pan. Add one at a time to the broth to prevent them from sticking together.

Ingredients

  • 4 chicken thighs, skinned
  • 4 chicken drumsticks, skinned
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups water
  • 1/2 cup chopped onion
  • 1/3 cup sliced celery
  • 1/3 cup sliced carrot
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 (12-ounce) package frozen dumplings (such as Mary B's)
  • 2 teaspoons light butter
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 303
  • fat 8.5 g
  • satfat 2.6 g
  • protein 32.4 g
  • carbohydrate 23.4 g
  • cholesterol 108 mg
  • iron 2.8 mg
  • sodium 1087 mg
  • caloriesfromfat 26 %
  • fiber 1.8 g
  • calcium 151 mg

How to Make It

  1. Combine first 9 ingredients in a Dutch oven. Bring to a boil; partially cover. Reduce heat; simmer 45 minutes or until chicken is done. Transfer chicken and vegetables to a large bowl, using tongs; cool slightly.

  2. Bring broth to a boil. Separate frozen dumpling strips; break each strip in half. Add dumplings to broth, 1 at a time, stirring often to prevent sticking. Cover, reduce heat, and simmer 25 minutes.

  3. Meanwhile, remove chicken from bones; cut meat into bite-sized pieces.

  4. Add chicken, butter, and pepper to dumpling mixture; stir well to combine. Simmer 10 minutes, covered, or until dumplings are tender.

Oxmoor House Healthy Eating Collection