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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour
- 43.5 oz. chicken broth (divided)
- 1/4 cup Crisco All-Vegetable Shortening
- 1/4 tsp. pepper
- 1/2 cup milk
- 2 cups cooked chicken (diced)
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Directions
- MELT butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup chicken broth for dumplings. Gradually stir remaining chicken broth into Dutch oven. Bring to a boil. Remove from heat.
- PLACE 2 cups flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Stir in reserved chicken broth just until dough leaves sides of bowl.
- TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into 2- x 1-inch strips. Return broth to a boil. Add dough strips to boiling broth.
- REDUCE heat to low. Cover and simmer 15 minutes or until dumplings are cooked through, stirring occasionally. Stir in pepper, milk and chicken. Simmer 5 minutes.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol80mg27% |
Sodium1110mg46% |
Potassium580mg17% |
Protein34g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A6% |
Vitamin C2% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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