Chicken and Dumplings Low Fat
Indulge in the comforting goodness of this low-fat twist on a classic favorite with our Chicken and Dumplings recipe. Packed with tender, shredded chicken, hearty vegetables, and fluffy homemade dumplings, this dish is lightened up without sacrificing flavor. Made with low-sodium chicken broth and low-fat milk, it’s a heart-healthy option for chilly days. The dumplings, crafted with all-purpose flour and a hint of baking powder, steam to perfection atop the savory broth, creating a melt-in-your-mouth texture. Quick to prepare and simmered to comforting perfection in just under an hour, this recipe is a wholesome, family-friendly meal that’s as nourishing as it is delicious. Garnish with fresh parsley for a burst of color and brightness, and savor every guilt-free bite!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 6 cups Low-sodium chicken broth
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 Bay leaf
- 1 tsp Dried thyme
- 1 cup Low-fat milk
- 1 cup All-purpose flour
- 1.5 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 container Cooking spray
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Spray a large pot or Dutch oven with cooking spray and heat over medium heat.
Add diced carrots, celery, and onion to the pot, and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
Add chicken broth, the chicken breasts, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes or until the chicken is cooked through.
Remove the chicken breasts and let them cool on a cutting board. Shred the chicken into bite-sized pieces using two forks and set aside.
Discard the bay leaf from the pot. Return the shredded chicken to the pot and keep the mixture at a low simmer.
In a large mixing bowl, combine the flour, baking powder, and a pinch of salt. Gradually add the low-fat milk and stir until a soft dough forms.
Using a spoon, drop small spoonfuls of the dough onto the surface of the simmering soup. Cover with a lid and let the dumplings cook for 15 minutes. Do not remove the lid while the dumplings are cooking to ensure they steam properly.
Once the dumplings are cooked through and fluffy, carefully stir the soup. Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley for added freshness, if desired.
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 32.0 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 548 mg | 42% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2514 mg | 53% | |
*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.
