Cooked chicken breast 1 Pound, shredded (3 chicken breasts)
Purple onion 1 , diced
Celery stalk 3 , diced
Olive oil 1 Tablespoon
Garlic 2 Clove (10 gm), minced
Salt and pepper To Taste
White zinfandel wine 1 Cup (16 tbs)
Chicken broth 6 Cup (96 tbs)
Frozen peas 1 Cup (16 tbs)
For dumpling
All purpose flour 2 Cup (32 tbs)
Baking soda 2 Teaspoon
Salt 1 Pinch
Butter 2 Tablespoon
Milk 3⁄4 Cup (12 tbs)
Green onion 1⁄2 Cup (8 tbs), chopped


1. In a pan add in the olive oil, celery and purple onion, sauté for few minutes.
2. Stir in the garlic and sauté until the mixture becomes translucent.
3. Add in the chicken breast and stir for few minutes. Season with salt and pepper and stir.
4. Pour in white zinfandel wine, lower the heat and let it reduce.
5. Meanwhile in a mixing bowl, add in the flour, baking soda, butter, salt and milk. Mix with stand mixer until all the ingredients are well incorporated.
6. Add in the green onion to the flour mixture and mix again. Scraping the sides of the bowl in between. Set aside.
7. In a large vessel pour in the chicken broth and place on stove. Transfer the chicken to broth and bring to boil on medium heat.
8. Add in the frozen peas and mix well.
9. Using a tablespoon add in the flour dough to the chicken pot. Cook for 2 minutes and flip the dumplings, cook on the other side.SERVING
10. Pour in the Chicken and Dumpling in a bowl and serve hot!

Nutrition Facts

Serving size


Calories 370 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 35.7 mg

Sodium 1160.6 mg48.4%

Total Carbohydrates 41 g13.8%

Dietary Fiber 2.4 g9.4%

Sugars 4.7 g

Protein 15 g30.7%

Vitamin A 14% Vitamin C 11.5%

Calcium 5.8% Iron 13.9%

*Based on a 2000 Calorie diet

Comments are closed.