This is a quick and delicious way to make chicken and dumplins.
In a large saucepan, combine broth, chicken, celery, carrots, onion, garlic and bay leaf. Simmer for 40 minutes or until vegetables are tender. Add can of soup concentrate and stir until smooth. In a separate small pan melt butter. Sprinkle in Flour and stir in half and half. Stir until smooth. Add this roux to the large sauce pan and stir until broth is thickened. Microwave steamer peas. Lay refrigerated biscuits on top and cover for 8 minutes or until biscuits are cooked through. Spoon chicken and dumplins into bowls and spoon peas over top. Serve immediately.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 536 | ||
Calories from Fat: 274 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 101.4mg | 31 % | |
Sodium 1288.3mg | 44 % | |
Potassium 552.4mg | 15 % | |
Total Carbohydrate 35.8g | 11 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 32.6g | ||
Protein 29.2g | 42 % | |
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: 536
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