Original Recipe: Chicken & Dumplings

Submitted by Kathleen Roe, Pre-arrival Services

Ingredients

2 1/2 - 3 pounds broiler-fryer chicken, cut up

1 cup Bisquick baking mix

2 teaspoons salt

1 teaspoon paprika

1/8 teaspoon pepper

2 tablespoons shortening

1 tablespoon butter

1 can (10 1/2 oz) condensed cream of chicken soup (use Campbell's)

1 1/2 cups milk

1/2 teaspoon parsley flakes

1/2 teaspoon poultry seasoning

Directions:

1. Wash chicken pieces and pat dry. Mix Bisquick, salt, paprika, pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at

a time in bag to coat thoroughly. (Can add extra spices - parsley, dash of oregano, garlic salt, salt, pepper). Melt shortening and

butter in large skillet; brown chicken on all sides.

2. Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until

thickest pieces are tender. Twenty minutes before end of cooking time, prepare dumpling dough as directed on Bisquick

package (will need milk), adding parsley flakes and poultry seasoning before mixing in liquid.

3. Drop dough by spoonfuls onto hot chicken mixture. Cook uncovered 10 minutes; cover and cook 10 minutes longer.

Recipe Make-over:

Chicken & Dumplings

Oh So Good, Unidine Food Services

Directions

1. Place the stock ingredients: chicken, water, vinegar, sliced 1 sliced yellow onion, carrots and celery in a large heavy

bottomed braising pan. Add more water to cover chicken if necessary.

2. Bring to a boil, reduce heat. Cover and simmer until tender and meat falls off the bone. This will take about 3-4

hours.

3. Strain the stock reserving the chicken meat but discarding the stock vegetables and the bones. Cut the meat into bite

size pieces, set aside. Skim fat from broth.

4. In the same pan as the stock was prepared add in the remaining 3 cups of vegetables and sweat over medium heat.

When vegetables are tender add the chopped chicken, remaining chicken stock and 2 cups of peas. Then bring to a

boil.

5. For the dumplings: In a blender put the egg whites then add oat flour, baking powder, salt, chives and parsley. Blend

until smooth then drop heaping spoon fulls into the boiling stock. Season with black pepper and serve.

Nutrition Facts, Serving Size: 1 C, Number of Servings: 8

Calories 501, Total Fat 18.4 g, Sat. fat 4.8 g, Cholesterol 97 mg, Sodium 618 g, Carbohydrates 39.9 g,

Fiber 8.9 g, Sugar 7.7 g, Protein 42.9 g

Ingredients

1 yellow onion, sliced

3 cups carrots, chopped

3 cups celery, chopped

2 cups frozen green peas

Stock Ingredients

1 Whole Chicken, quartered

1 gallon of water

2 Tbsp vinegar, white

1 yellow onion, sliced

2 cups carrot, freshly chopped

2 cups celery, freshly chopped

Dumpling Ingredients

1 cup egg whites

2 ¼ cup whole grain flour

1 1.3 Tbsp baking powder, double-acting

¼ tsp kosher salt

1 tsp chives, finely chopped

1 tsp parsley, finely chopped

½ tsp ground black pepper

Why is this a healthy twist?

The Oh So Good recipe increases the nutritional value of

chicken and dumplings by using fresh, whole ingredients.

In this recipe, you make your own chicken stock which reduces

the amount of preservatives, salt and other additives than you

would find in a store bought stock.

By making your dumplings from scratch, you also have more

control over what ingredients go into your meal.