• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Follow Me!

  • Facebook
  • Instagram
  • LinkedIn

Rushing to the Kitchen

  • Recipe Index
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
  • Nutrition Coaching
  • About
  • Testimonials
  • Connect

Rushing to the Kitchen

recipe and lifestyle resource for anyone looking to make positive changes

  • Recipe Index
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
  • Nutrition Coaching
  • About
  • Testimonials
  • Connect
Home » Dinner » Chicken & Dumplings

Chicken & Dumplings

Published: October 6, 2021 · Courtney Rushing

Chicken and Dumplings 

 

Bring on the cozy! As the weather gets cooler, the first thing I turn to are warming soups. Chicken and dumplings have always been a classic in my home, so I revamped it and created a bit healthier version using some of my favorite cookware from Misen. 

Ingredients
1 tsp extra virgin olive oil

185 g (1 large) white onion, diced

95g (2 large) carrots, chopped

110g (2 stalks) celery, diced

1 clove garlic, minced

3 1/2 cup, reduced sodium chicken broth 

12 ounces cream of chicken 98% FF

21 oz pulled rotisserie chicken 

5 biscuits, Grands! Southern Homestyle Buttermilk Biscuit, cut into small pieces 

2 tsp fresh thyme

1 tsp fresh parsley

Salt and pepper

 

Directions

In a large dutch oven (I used Misen’s 7-Qt Dutch Oven) , heat oil over medium-high heat. Chop all of your veggies. I used Misen’s short chef knife which allows for a bit more control, so its great for people who are new to using a professional knife or those with smaller hands (me). 

 

Add onion, carrots and celery; cook and stir 6-8 minutes or until onion is tender. Be sure to add a lot of salt to help the vegetables sweat.

 

Add garlic; cook and stir 1 minute longer. Add pepper and 1 tsp fresh thyme. Gradually add broth, stirring constantly. Stir in cream of chicken and shredded chicken; bring to a boil. 

Reduce heat to a low and drop dumplings on top of simmering soup, a few at a time. Cook, covered, 15-18 minutes (do not lift cover while simmering). Gently stir in remaining parsley and thyme. Season with additional salt and pepper to taste.

 

Serves 5

394g per serving 

391 calories per serving 

12 fat | 39 carb | 31 protein 

 

Search Rushing to the Kitchen Chicken and Dumplings on Myfitnesspal 

Share and Help Others Improve Their Health!

  • Facebook
  • Twitter
  • Email
Previous Post: « ROASTED EGGPLANT WITH CHEESE AND BASIL PESTO
Next Post: BBQ BACON TURKEY BURGERS »
Courtney Rushing Smiling in Profile Picture

Courtney Rushing

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

  • Facebook
  • Instagram
  • LinkedIn

NEVER MISS A RECIPE

Sign up to receive my latest recipes and other news!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Pam says

    January 6, 2022 at 6:46 pm

    This recipe is SO good! It was easy to throw together with things I already had in my kitchen, came together beautifully and my whole family loved it. The portion size was huge and satisfying!

    Reply
    • Courtney Rushing says

      January 6, 2022 at 7:15 pm

      So happy to hear you enjoyed it Pam! Thanks so much for letting me know!!

      Reply

Primary Sidebar

HI, I’M COURTNEY!

Courtney Rushing Profile Picture

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

  • Facebook
  • Instagram
  • LinkedIn

Popular Recipes

Chicken and Cranberry Salad

Taco Salad

Gnocchi Skillet Bake

Shrimp and Feta Orzo

NEVER MISS A RECIPE

Sign up to receive my latest recipes and other news!

Follow Me on Instagram!

rushingtothekitchen

View

May 18

Open
I make an excellent tour guide 🇺🇸

rushingtothekitchen

View

May 16

Open
@nasa if you need a nutritionist in space, just say the word 🪐👩🏼‍🚀

rushingtothekitchen

View

Apr 24

Open
Imagine if they made Dippin’ Dots look like tiny baseballs ⚾️

rushingtothekitchen

View

Apr 16

Open
Isn’t it strange how an imperfection to one person can be progress to another? ⠀
⠀
I had no clue I had stretch marks on my glutes until I saw this picture. Oddly enough, when I saw them, I was so proud of them. I have worked my butt off to grow my glutes. I do two glute focused workouts a week, I stay on top of nutrition, I eat at maintenance for a majority of the year and I train hard implementing progressive overload. So, when I see these stretch marks, I see progress, nothing but hard work and determination to get stronger, not smaller. ⠀
⠀
Perspective is strange isnt it? Imagine if you saw the good in your “flaws”. Imagine if you saw the progress instead of focusing on the bad? Imagine if you learned to love all faucets of you, including the ones that don’t just focus on appearance. ⠀
⠀
Perspective.

rushingtothekitchen

View

Apr 15

Open
3 blondes walk into a bar

rushingtothekitchen

View

Apr 13

Open
Game anyone? ♦️♠️♥️♣️

rushingtothekitchen

View

Feb 10

Open
Shredding ⛷

rushingtothekitchen

View

Jan 10

Open
Pasta Primavera⠀
⠀
Looking for more meal prep ideas with tons of veggies? I’ve got you covered with these easy pasta primavera! As a reminder, I encourage all TT members to be tracking their fiber along with macros! Fiber should be no less than 25g a day from whole foods for women and 35g a day for men!⠀
⠀
Ingredients⠀
224 g dry weight, rotini⠀
256 g gold cherry tomatoes⠀
100 g snap peas⠀
100 g red onion, cubed⠀
4 clove, garlic, minced⠀
16 oz chicken breast⠀
75 g broccoli florets, raw ⠀
100 g red bell pepper, sliced⠀
Fresh basil ⠀
Salt and pepper⠀
⠀
1/3 cup your choice of dressing ⠀
I used Ken’s Lite Caesar vinaigrette, but am not including the macros so you can add your own or make your own and log with the recipe! I love doing lemons with olive oil, garlic, salt and pepper but my boyfriend has an unhealthy obsession with caesar (IYKYK). ⠀
⠀
Instructions⠀
Start by coating your chicken in salt, pepper and 2 cloves of the minced garlic. ⠀
⠀
Spray a grill pan with olive oil cooking spray and cook chicken throughly on each side. ⠀
⠀
Allow to rest and then slice. ⠀
⠀
Bring a large pot of water to a boil and add your pasta. Allow to cook for about 8 minutes or until al dente. Drain. ⠀
⠀
In a large sauté pan, add some spay olive oil and the onions and the remaining garlic. Allow to cook for 2 minutes. ⠀
⠀
Add the peppers, peas and broccoli. Allow to cook for 4 minutes. ⠀
⠀
Add your sliced chicken and drained pasta. Stir.⠀
⠀
Add tomatoes and remove from heat. ⠀
⠀
This is when you would add your choice of dressing and stir. ⠀
⠀
Finish with fresh basil and salt and pepper to taste!⠀
⠀
Serves 5⠀
About 243 grams per serving⠀
297 calories ⠀
2 fat | 41 carb | 28 protein | 5 fiber 

Search Rushing to the Kitchen Pasta Primavera on Myfitnesspal

Happy day one of TT!! Who has done the workout yet?! I’m heading to the gym around 11! 💪🏻👊🏻

Footer

RUSHING TO THE KITCHEN

  • Facebook
  • Instagram
  • LinkedIn

SEARCH THIS SITE

NEVER MISS A POST

Sign up to receive my latest recipes and other news!

CATEGORIES

  • Breakfast
  • Dessert
  • Dinner
  • Featured Recipe
  • Lunch
  • About
  • Nutrition Coaching
  • Recipe Index
  • Connect
  • Contact

Copyright © 2022 · Rushing to the Kitchen, LLC · Privacy Policy