Chicken Stew With Parsley Dumplings Recipe
Servings: 12
Ingredients
- 2 1/2 to 3 lbs. boiled, cut up
- 4 c. water
- 1 c. onion, minced
- 5 chicken flavored bouillon cubes
- 1/4 teaspoon pepper
- 2 c. sliced carrots
- 1/3 c. plain flour
- 1/2 c. water
- 1 1/2 c. celery, sliced
- 2 c. Bisquick
- 2/3 c. lowfat milk
- 1 tbsp. parsley flakes
Directions
- Heat chicken, 4 c. water, onion, bouillon and pepper to boiling in 4 qt Dutch oven, reduce heat. Simmer uncovered for 30 min. Add in carrots, simmer 10 min. Mix flour and 1/2 c. water. Stir flour mix and celery into chicken mix. Cook, stirring constantly till thickened. Mix Bisquick, lowfat milk and parsley till soft dough forms. Drop by spoonfuls into boiling stew. Cook uncovered over low heat 10 min. Cover and cook 10 min longer. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 682g | |
| Recipe makes 12 servings | |
| Calories 1225 | |
| Calories from Fat 728 | 59% |
| Total Fat 80.76g | 101% |
| Saturated Fat 23.06g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 387mg | 129% |
| Sodium 650mg | 27% |
| Potassium 1141mg | 33% |
| Total Carbs 19.48g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.69g | 3% |
| Protein 98.45g | 158% |
