Chicken or turkey, dumplings, and vegetables including carrots, broccoli, and/or dark green leafy; gravy
Common food
Photo: Wikipedia
This is a comforting, savory medley of tender chicken or turkey, soft dumplings, and vibrant vegetables like carrots and broccoli, all brought together by a rich, savory gravy. The dish offers a satisfying mix of textures, from the pillowy dumplings to the crisp-tender vegetables, with a warm, umami-rich flavor profile. It provides a balanced, moderate-calorie meal with a good source of protein from the poultry.
Calorie split: 17% protein · 36% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its hearty, nostalgic comfort and the satisfying harmony of savory gravy, tender meat, and soft dumplings. It's a versatile one-pot wonder that feels like a warm hug, often tied to family traditions and home cooking.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium, especially from the gravy and processed dumplings, which may concern those monitoring blood pressure. The refined flour in dumplings can cause a quicker blood-sugar rise. To counteract, opt for low-sodium broth, make dumplings with whole-grain flour, and increase the vegetable portion to add fiber, which helps moderate glucose absorption.
Key benefits
- Good source of lean protein from chicken or turkey
- Provides complex carbohydrates for sustained energy
- Contains fiber and micronutrients from mixed vegetables
- A balanced, all-in-one comfort meal
- Moderate calorie density per 100g serving
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Southern-style chicken and dumplings often uses flat, rolled dumplings called 'slicks,' which are distinct from the more common fluffy, drop-style dumplings.
Full nutrition (USDA data · scales with serving)
| Water | 74.7 g |
| Energy | 127 kcal |
| Protein | 5.6 g |
| Total lipid (fat) | 6.6 g |
| Carbohydrate, by difference | 11.6 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 73.0 mg |
| Iron, Fe | 0.92 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 84.0 mg |
| Potassium, K | 109 mg |
| Sodium, Na | 344 mg |
| Zinc, Zn | 0.41 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 5.3 ug |
| Vitamin C, total ascorbic acid | 3.8 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 20.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 14.7 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 87.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 779 ug |
| Carotene, alpha | 330 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 159 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 13.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.3 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.86 g |
| SFA 18:0 | 0.32 g |
| Fatty acids, total monounsaturated | 2.6 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 2.5 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 17.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
Is this dish healthy?
It can be part of a balanced diet. It provides protein and vegetables, but watch the sodium in gravy and the refined carbs in dumplings. Making it at home allows you to control ingredients and boost the vegetable content.
Can I make it gluten-free?
Yes, you can use gluten-free flour blends to make the dumplings and ensure your gravy thickener (like cornstarch) is gluten-free. Always check labels on pre-made broths or seasonings.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to refresh the gravy, as dumplings can absorb liquid.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.27 kcal/g · 18% calories from protein · 0.9 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.