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Homemade Chicken and Dumplings (or Turkey)
Homemade Chicken and Dumplings (or Turkey)

Portions: 6 Serving Size: 1-1/2 Cups


1 roasting chicken, 5 pounds, cut up (or 3 turkey legs, skinned, boned and chopped)
6 cups water
1/2 cup celery, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash® seasoning blend
3 cups leached potatoes, peeled and sliced 1/4” thick
1 cup onion, sliced
1 cup unsifted all-purpose white flour
1 tablespoon butter, softened
1 egg, slightly beaten
2 tablespoons water

Chopped fresh parsley for garnish


  1. Place chicken or turkey pieces in Dutch oven with 6 cups water. Add celery, salt, pepper and herb seasoning. Bring to boil. Reduce heat and simmer, covered for 60 minutes or until tender.
  2. Remove meat from bones and set aside.
  3. Add leached potatoes and onion to broth. Bring broth to a boil and cook until potatoes are tender, approximately 15 minutes. Remove vegetables with slotted spoon and set aside.
  4. In a large bowl, mix flour and butter together with a fork. Add egg and water and mix with fork until ingredients are moistened.
  5. Roll out dough 1/3” thick. With a sharp knife, cut dough into strips.
  6. Add noodle strips to broth and cook for 15 minutes (If using prepackaged dumpling noodles, simply add them to the broth at this time.)
  7. Add vegetables and meat to the broth and simmer for 5 minutes.
  8. Sprinkle with fresh parsley and serve.

Helpful hints

  • For convenience, you can use a package of prepared dumpling noodles like Mary B’s brand, which can be found in the frozen food section of your grocery store.
  • If you are on a protein-modified diet, select a smaller 2.5-pound chicken to reduce protein to 21 grams per serving.

Nutrients per serving

  • Calories 407
  • Protein 38 g
  • Carbohydrates 35 g
  • Fat 13 g
  • Cholesterol 140 mg
  • Sodium 323 mg
  • Potassium 688 mg
  • Phosphorus 343 mg
  • Calcium 45 mg
  • Fiber 2.7 g