Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Chicken Stew With Parsley Dumplings Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1793g | |
| Calories 2419 | |
| Calories from Fat 1301 | 54% |
| Total Fat 144.34g | 180% |
| Saturated Fat 41.76g | 167% |
| Trans Fat 0.0g | |
| Cholesterol 712mg | 237% |
| Sodium 1013mg | 42% |
| Potassium 3456mg | 99% |
| Total Carbs 81.16g | 22% |
| Dietary Fiber 13.0g | 43% |
| Sugars 28.65g | 19% |
| Protein 189.53g | 303% |
Ingredients Convert Measures
- 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.
