Friday Foodie

Les had chicken and dumplings at Cracker Barrel during our last visit to Tennessee. Since that time I've been wanting to try my hand at them, so I finally did. I found numerous recipes and combined several to get what I thought I wanted. Most of the recipes used biscuits as the dumplings, but I wanted the real thing! I finally found a dumpling recipe I liked by going to The Pioneer Woman's Tasty Kitchen site. This led me to the Eat at Home blog! I tweaked the chicken part to get a little more flavor because chicken breast can be pretty bland.

Chicken and Dumplings

1 cup flour
1 Tbsp. butter
1/4 tsp. baking powder
1/2 cup milk (yes, I used Soy milk!)
1 can chicken broth (+ about half a can of water)
1 1/2 cups cooked chicken
1 can cream of chicken soup (+1 can of water)

In a bowl, combine the flour and baking powder. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter (I used my pizza cutter) in flour and cut the dumplings in squares about 2″x 2″.


To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes.

Meanwhile, heat the chicken, cream of chicken soup and water together.


Place dumplings on a plate and cover with chicken and ENJOY!! We sure did - with corn, fruit salad, and chocolate soy milk!

Nutritional info: 250 calories/ 0.75 g fiber/ 5.2 g fat/ 5 WW points. Makes 4 servings.

This is exactly what I was looking for! And for a Southern type dish, it is relatively low in calories and fat, but high in flavor.