Healthy Chicken and Dumplings
Transform comfort food into a guilt-free indulgence with this Healthy Chicken and Dumplings recipe—a lighter twist on a classic favorite. Tender shredded chicken, hearty vegetables like carrots, celery, and onion, and a flavorful broth infused with herbs form the base of this cozy dish. The star of the recipe: fluffy whole wheat dumplings made with wholesome almond milk, offering a nutritious alternative to traditional options without sacrificing taste. Ready in just an hour and perfect for six servings, this one-pot meal is ideal for busy weeknights or feeding a crowd. With simple ingredients and a focus on health without compromise, this recipe is packed with flavor, fiber, and protein, making it a satisfying and nourishing choice for the whole family.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup unsweetened almond milk
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt (for dumplings)
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Place the chicken breasts into the pot. Pour in the chicken broth and add the dried thyme, dried parsley, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until the chicken is fully cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and keep the heat at a simmer.
In a mixing bowl, combine the whole wheat flour, baking powder, and 0.25 teaspoons of salt. Gradually pour in the unsweetened almond milk while stirring to form a soft dough.
Using a spoon or your hands, form small dumpling shapes from the dough and drop them gently into the simmering soup.
Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through.
Finish by stirring in the chopped fresh parsley for added flavor. Adjust the salt and pepper to taste if necessary.
Serve the chicken and dumplings hot and enjoy your comforting, healthy meal!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 30.6 g | ||
| Protein | 239.6 g | 479% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 816 mg | 63% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4111 mg | 87% | |
*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.
