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RECIPE
11 INGREDIENTS11 STEPS1HR 30MIN

Grandma's Old-Fashioned Chicken and Dumplings

4.4
5 Ratings

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The Skinny Fork

I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
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My Grandma's Old-Fashioned Chicken & Dumplings with my own little twist on it. I kept it as simple as the original as it was described to me but made just a few wholesome changes to it to suit my habits and needs in today's world.
1HR 30MIN
Total Time

The Skinny Fork

I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2 stalks
Celery , chopped
1/2
White Onion , chopped
1 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Soul Seasoning
1 3/4 cups
Unsalted Chicken Stock
1 can
(10 fl oz)
Cream of Chicken Soup
1 pckg
(16 oz)
Refrigerated Biscuits
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
319
FAT
6.5 g
PROTEIN
31.6 g
CARBS
34.0 g

Cooking Instructions

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Step 1
Place Boneless Skinless Chicken (1.5 pound), Celery (2 stalk), and White Onion (1/2) with Soul Seasoning (1 teaspoon), Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), and Salt and Pepper (to taste).
Step 2
Pour Unsalted Chicken Stock (1 3/4 cup) over the chicken and then add enough water until it just covers all the chicken tenders; bring it all to a boil.
Step 3
As soon as it is boiling, stir and turn down the heat as low as it will go. Cover and simmer on low for 35 minutes.
Step 4
While the chicken is cooking, sprinkle two pieces of wax paper with All-Purpose Flour (1/4 cup). Place the Refrigerated Biscuits (1 package) out onto the flour, cover with another piece of wax paper and roll them out to be about 1/4" thick or so.
Step 5
Use a sharp knife or pizza cutter to cut the dough into 'dumplings' - mine were about 2" long and 1" wide. Set aside.
Step 6
After 35 minutes, remove chicken with a slotted spoon and set aside to cool slightly.
Step 7
Add the Cream of Chicken Soup (1 can) in the pot of broth and stir well.
Step 8
Carefully stir in the dumplings, cover and simmer on low for 30 to 40 minutes or until tender.
Step 9
When the chicken has cooled, shred or cube.
Step 10
Add the chicken tenders back to the pot with the dumplings and let simmer for 15 more minutes.
Step 11
Once done, remove from the heat and divide evenly among bowls. Enjoy right away!

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Nutrition Per Serving
Calories
319
% Daily Value*
Fat
6.5 g
8%
Saturated Fat
1.7 g
8%
Trans Fat
0.3 g
--
Cholesterol
91.5 mg
30%
Carbohydrates
34.0 g
12%
Fiber
1.4 g
5%
Sugars
3.4 g
--
Protein
31.6 g
63%
Sodium
922.0 mg
40%
Vitamin D
--
--
Calcium
32.1 mg
2%
Iron
2.5 mg
14%
Potassium
396.2 mg
8%
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