Chicken and Vegetable Ragu with Herb Dumplings

Check out how many calories in Chicken and Vegetable Ragu with Herb Dumplings. Get answers to all your nutrition facts questions at FitClick.
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filed under Soups

Soups
 
Serving size: 1 cup
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 366 (18% DV)
Fat: 5g (8% DV)
Carbohydrates: 44g (15% DV)
Protein: 35g (70% DV)
Ingredients:  Makes 4 servings (4 cups)
1  lb.
 
3/4  teaspoon
 
1/4  teaspoon
 
1/2  cup
 
1  tablespoon
 
1/2  cup
 
2  cups
 
10  ounces
 
1/4  cup
 
1-1/2  teaspoons
 
1/2  cup
 
2  teaspoons
 
2  tablespoons
 
2  tablespoons
 
1-1/2  cups
 
1  teaspoon
 

Tip: For nutritional information on all the ingredients in Chicken and Vegetable Ragu with Herb Dumplings just click on each ingredient name. Then adjust the serving size for any Chicken and Vegetable Ragu with Herb Dumplings ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the chicken and sprinkle with 1/4 teaspoon of the salt, and the pepper. Cook, stirring occasionally, until the chicken is lightly browned, about 6 minutes. Add the onion and cook, stirring, until softened, about 5 minutes longer.

Stir in 1 tablespoon of the flour and cook, stirring constantly, 1 minute. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.

Meanwhile, to make the dumpling dough, whisk together the remaining 1/2 cup all-purpose flour, the whole-wheat flour, baking powder, and the remaining 1/2 teaspoon salt in a medium bowl. Add the milk, butter, parsley, and chives; stir just until a soft dough forms. Set the dumpling dough aside.

Stir the peas and carrots and thyme into the Dutch oven and simmer 2 minutes. Drop 8 rounded tablespoonfuls of the dumpling dough onto the surface of the simmering stew. Simmer, covered, 8 minutes. Uncover and simmer until the dumplings are doubled in size and cooked through, about 3 minutes longer. Yields 1 cup stew and 2 dumplings per serving.
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