Chop the chicken, onion and potato and set aside.
Spray a large saucepan (such as what you would use for pasta) with a little oil and set over medhigh heat. Add the chicken and cook until browned, about 5 minutes. Add the onion and cook until softened. Add the 1 T flour and stir constantly for 1 minute. Stir in the broth and the potato and bring to a boil. Cover and simmer 15 minutes.
While simmering, prepare the dumplings: Mix the flour, baking powder and salt in a bowl. Add the milk, butter and parsley and make a soft dough.
When the 15 minutes is up, add the peas and carrots and bring to a boil. Simmer 2 minutes. Now drop the dough in rounded teaspoons, making 8 dumplings. Cover the pan and simmer 8 minutes. Uncover and simmer another 3 minutes. P8.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (467g)|
|Recipe Makes: 4|
|Calories from Fat: 231 (40%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 114.4mg||35 %|
|Sodium 491.8mg||17 %|
|Potassium 885.5mg||23 %|
|Total Carbohydrate 59.5g||17 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 53.6g|
|Protein 28.9g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 584
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