Chicken and Dumplings Lighter Fare
Savor the comforting flavors of your favorite classic dish with a healthier twist in this "Chicken and Dumplings Lighter Fare" recipe. Tender shredded chicken combines with a medley of vibrant vegetables—carrots, celery, and onions—simmered in a rich yet lightened broth thickened with low-fat milk. Whole-wheat dumplings, made with just the right amount of buttermilk and chilled butter for fluffiness, crown this hearty dish without the guilt. Perfect for cozy weeknight dinners, this lighter take on chicken and dumplings maintains all the warmth and nostalgia of the original while keeping calories in check. Ready in just an hour and packed with wholesome ingredients like olive oil and lean chicken, this recipe is a wholesome take on a comfort food classic that the whole family will adore.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 Garlic cloves, minced
- 6 cups Low-sodium chicken broth
- 1 cup Low-fat milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Whole-wheat flour
- 2 teaspoons Baking powder
- 2 tablespoons Unsalted butter, chilled and diced
- 0.5 cup Low-fat buttermilk
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and sear on each side until lightly browned, about 3-4 minutes per side. Remove chicken and set aside.
In the same pot, add the remaining olive oil and sauté the diced onion, carrots, and celery until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Pour the chicken broth into the pot and bring to a gentle simmer. Add the thyme, parsley, salt, and pepper. Return the seared chicken breasts to the pot and cover. Let simmer for 20 minutes or until the chicken is cooked through.
While the chicken is cooking, make the dumpling batter by whisking together the whole-wheat flour, baking powder, and a pinch of salt in a medium bowl. Use a fork or pastry cutter to cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk until a sticky dough forms.
Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
In a small bowl, whisk together the all-purpose flour and milk to create a slurry. Add this to the pot, stirring well to thicken the broth slightly.
Using a spoon, drop small dollops of the dumpling batter onto the surface of the simmering soup. Cover the pot and let the dumplings cook for 12-15 minutes, or until puffed and cooked through.
Serve hot, garnished with additional parsley if desired. Enjoy your lighter, comforting Chicken and Dumplings!
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4366 mg | 190% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 36.4 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 673 mg | 52% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
