In a large saucepan, melt butter over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, until tender, about 6 minutes. Add flour; cook, stirring constantly, 2 minutes. Stir in broth; bring to a boil.
Add frozen dumplings in batches, stirring to keep dumplings from sticking to bottom of pan. Bring back to a boil; reduce heat to medium-low. Cover and simmer, stirring occasionally, until dumplings are tender, about 30 minutes. Add chicken, thyme, and parsley; cook 10 minutes more. Serve immediately.
*We used Mary B’s brand frozen dumplings.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (40%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 138.3mg||43 %|
|Sodium 240mg||8 %|
|Potassium 509.2mg||13 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 11.3g|
|Protein 42.3g||60 %|
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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: 386
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