Ingredients
- 1 Tablespoon Oil
- 2 Celery Stalks Diced
- 1 Onion Diced
- 1 can Carrots Drained and rinsed
- 2 cans Chicken Drained
- 1 can Cream of Chicken Soup Condensed
- 1½ cups Water Divided
- Ground Black Pepper To taste
- 1 package Pancake Mix
Equipment
- Stovetop
- Large Pot with Lid
- Small Bowl
Instructions
- Heat oil in a large pot over medium heat. Add onion, celery, and carrots. Cover and sauté for 5 minutes, stirring often.
- Add chicken, soup, ½ cup water, and pepper. Stir to combine.
- Cover and cook on low heat for 20 minutes.
- In a small bowl, stir together pancake mix and remaining cup of water.
- Drop by tablespoons onto stew mixture. Cover and cook for 10 minutes, then uncover and cook for 10 minutes more, or until dumplings are cooked through.
Notes
- Canned carrots can be replaced with fresh carrots, peas, or green beans.
Nutrition
Nutrition Facts
Chicken and Dumplings
Amount per Serving
Calories
94
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
4
mg
1
%
Sodium
261
mg
11
%
Potassium
509
mg
15
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
360
IU
7
%
Vitamin C
2
mg
2
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Celery, Chicken, Cream of Chicken Soup, Onion, Onions, Pancake Mix, Pancakes