Chicken and Potato Dumplings: Main Image

Quick Facts

Nutrition Facts

Calories 182
  Calories from Fat 32 (18%)
(6%)Total Fat 4g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(13%)Cholesterol 38mg
(13%)Sodium 314mg
(14%)Potassium 502mg
Total Carbohydrate 23g
(11%)Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
(29%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Chicken and Potato Dumplings

  • From: Washington State Potato Commission


  • 2 tsp olive oil

  • 1 lb skinless and boneless chicken thighs, cut into 1-inch pieces

  • 1 onion, chopped

  • 3 ribs celery, cut into 1/2-inch slices

  • 2 carrots, cut into 1/2-inch slices

  • 1 parsnip, cut into 1/4-inch slices

  • 1 tsp fresh thyme (or 1/4 tsp dried)

  • 6 sprigs fresh parsley, chopped

  • 5 cups low-sodium chicken broth

  • 1 cup all-purpose flour

  • 3/4 cup dehydrated potato flakes

  • 3/4 tsp baking powder

  • 3/4 tsp salt, divided

  • 1 cup nonfat milk

  • 1/4 tsp black pepper

A hearty dish that will warm you to the bone after a chilly day spent outside.


  • Heat oil in an 8-quart saucepan or pot over medium-high heat. Add chicken and cook, turning occasionally until browned, about 4 minutes. Transfer chicken to a plate and set aside.
  • Return the saucepan to the heat and stir in the onion, celery, parsnip, thyme, and parsley. Cook, stirring occasionally until vegetables are just starting to soften, about 3 minutes.
  • Add the reserved chicken and broth. Bring to a boil and then reduce heat to medium-low, cover and simmer until chicken and vegetables are very tender, about 40 minutes.
  • Meanwhile in medium bowl, combine flour, potato flakes, baking powder, and ¼ teaspoon of the salt. Add milk and stir until just moistened.
  • Drip batter by dropping 16 heaping teaspoons onto the broth mixture.
  • Cover, making sure not to lift the lid as the dumplings are cooking, and return to a simmer; cook until dumplings are cooked through, 12 to 14 minutes.
  • Remove from the heat and stir the remaining ½ teaspoon salt and pepper into the chicken mixture. Divide among bowls and garnish with additional chopped parsley.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.