Posted by Tina on Apr - 10 - 2013 under Chicken, Main Dish, Recipes, Soups/Stews

This comfort food is a favorite with my kids.  They can’t get enough of the dumplings! 

Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 stalks of celery, chopped
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 2 frozen boneless skinless chicken breasts
  • 2 frozen boneless skinless chicken thigh
  • 2 cans cream of chicken soup
  • 4 cups of low sodium chicken stock
  • 1 bay leaf
  • 1/2 cup of dry white wine
  • 1/8 tsp garlic powder
  • 2-3 dashes white pepper
  • Fresh ground black pepper, to taste.

Dumplings

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 3/4 cup almond milk
  • 3/4 tsp lemon juice
  • 2 dashes of poultry seasoning
  • 2 dashes of white pepper
Cuisine: Cooking time: 1 hour 20 minutes mins Serving: 6
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Instructions:


* Note: I use the pressure cooker to quickly cook my chicken. You could easily do this on the stove top in a regular pot with thawed chicken or even a store bought rotisserie chicken removed from the bone. This is also a great crock pot recipe! Add all the ingredients except the dumplings and let it simmer all day.

  1. Heat the pan of your pressure cooker and add the olive oil. When the oil is hot, add the celery, carrots & onions and saute until tender (approx: 8 min).
  2. Add the garlic and saute for a couple minutes more. Mix in the garlic powder, pepper, bay leaf and add the stock and chicken.
  3. Lock this lid into place and bring up to pressure, cooking for about 12 minutes.
  4. Use the natural release method to depressurize the pot.
  5. Remove the chicken from the pot and allow to cool on a plate. When the chicken is cool, shred it with a fork.
  6. While the chicken is cooling, move the soup from the pressure cooker to a big stock pot and remove the bay leaf. *Note: Unless you have a pressure cooker that is wide in diameter, you’ll need the room for the dumplings.
  7. Add the cream of chicken soup & the wine to the pot and simmer on low.
  8. In a large bowl sift the flour & baking powder then mix in the salt, pepper & poultry seasoning. In a separate bowl, whisk together the eggs, milk & lemon juice.
  9. Add the liquid mixture to the bowl of dry ingredients and gently fold until the dough comes together. The batter should be thick and almost cake like in consistency.
  10. Mix the shredded chicken into the simmering soup and bring up to a boil.
  11. With a large spoon, scoop the batter and one by one add the dumpling dough to the soup.
  12. Lower the heat to medium low and cook overed and undisturbed until the dumplings are cooked through. (Approx: 7-15 minutes depending on the size of the scoops)
  13. Remove from heat and serve.

* Note: In our house, the kids REALLY love the dumplings so we often double the dumpling recipe just so we have extra. If you live in a house like that too, I highly recommend it! 🙂

Adding the dumpling doughChicken & DumplingsChicken & Dumplings
Nutrition Facts Serving Size 1 Servings 6
Amount Per Serving
Calories 392 Calories from Fat 88.2
% Daily Value*
Total Fat 9.8g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 903mg 39%
Total Carbohydrate 45g 15%
Dietary Fiber 2.9g 11%
Sugars 4g
Protein 27.9g 55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label
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