Wednesday, March 13, 2013

Recipe for Chicken and Dumplings

Yum! Who can resist this hearty and filling comfort food? My mother used shortening in her dumplings, but a desire to lighten up the calorie count had me searching for a recipe that didn't add extra butter or lard. Enter, this recipe!

Chicken and Dumplings

1 rotisserie chicken, breast meat chopped

1 carrot or 8 baby carrots, chopped

1 tsp. parsley

salt and pepper, to taste (bouillon cubes can sometimes be salty, so taste as you go)

1/2 tsp garlic powder

1 1/2 quarts chicken broth, or 6 bouillon cubes dissolved in 6 cups water

2 cups flour

1 T baking powder

1 cup milk (start at 3/4 cup and add more if needed)


Pour broth (or bouillon and water) into large pot. Toss in chopped carrots, parsley, salt and pepper, 1/2 tsp garlic powder and bring to a boil. Simmer until carrots are tender.

While waiting, begin dumplings. 


Stir together flour, baking powder and milk until it forms a slightly sticky ball. Turn out onto well-floured surface and roll to desired thinness (they plump up while cooking). Bring broth to a boil. Cut dumplings into squares and drop into boiling broth (you can brush off some of the flour but don't brush it all off since that's what helps the broth to thicken), stirring after each addition to avoid clumping. Add chicken and let simmer for 25 minutes. 

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  1. Haven't made these in a while - ever since I can now order them at the Cracker Barrel restaurant! Thanks for the Lo-Cal recipe, Sandra!

    ~Nancy Jill

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  3. My mouth is watering just looking at the pic. I love chicken and dumplings. I think I'll give this recipe a try.
    Thanks for sharing it with us. Ü