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Name: Chicken and Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: Salt and pepper; 1/3 lb green beans; 5 tbsp unsalted butter; 1 small yellow onion minced; 1 stalk celery thinly sliced; 2 carrots diced medium; 1-1/4 cup all purpose flour; 3 cups chicken broth; 2 cups diced cooked chicken; 1 tsp baking powder; 1 tsp coarse salt; 2 tbsp fresh parsley chopped; 1/2 cup whole milk (I use Almond Milk)

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INGREDIENTS

Salt and pepper
1/3 lb green beans
5 tbsp unsalted butter
1 small yellow onion ; minced
1 stalk celery ; thinly sliced
2 carrots ; diced medium
1-1/4 cup all purpose flour
3 cups chicken broth
2 cups diced cooked chicken
1 tsp baking powder
1 tsp coarse salt
2 tbsp fresh parsley ; chopped
1/2 cup whole milk ; (I use Almond Milk)

Servings

INSTRUCTIONS

2. Make dumplings: Whisk together 1 cup all-purpose flour, 1 teaspoon each baking powder and coarse salt and 2 tablespoons chopped fresh parsley. Cut in 2 tablespoons cold unsalted butter. Stir in 1/2 cup whole milk (or almond milk).

3. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped Parsley

NOTES

I sometime use canned chicken if I am running out of time. Canned green beans are fine as well. However, it is best with all fresh ingredients.

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Chicken and Dumplings

Salt and pepper
1/3 lb green beans
5 tbsp unsalted butter
1 small yellow onion minced
1 stalk celery thinly sliced
2 carrots diced medium
1-1/4 cup all purpose flour
3 cups chicken broth
2 cups diced cooked chicken
1 tsp baking powder
1 tsp coarse salt
2 tbsp fresh parsley chopped
1/2 cup whole milk (I use Almond Milk)

1. In a large saucepan, melt 3 tbsps butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
2. Make dumplings: Whisk together 1 cup all-purpose flour, 1 teaspoon each baking powder and coarse salt and 2 tablespoons chopped fresh parsley. Cut in 2 tablespoons cold unsalted butter. Stir in 1/2 cup whole milk (or almond milk). 
3. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped Parsley

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Nutrition

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Serving Size: 1 Serving (770g)
Recipe Makes: 6 Servings

Calories: 1528
Calories from Fat: 952 (62%)

Amt Per Serving		% DV

	Total Fat 105.8g	141 %
	Saturated Fat 33.6g	168 %
	Monounsaturated Fat 42.1g
	Polyunsanturated Fat 21g
Cholesterol 527.8mg		162 %
Sodium 909.9mg		31 %
Potassium 1492.3mg		39 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 5.2g
Protein 129.3g		185 %
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.

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Calories per serving: 1528

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