Low Fat Chicken Dumpling Soup
Warm, hearty, and packed with flavor, this Low Fat Chicken Dumpling Soup is a lighter twist on the classic comfort food. Tender shredded chicken, vibrant vegetables, and fluffy homemade dumplings come together in a savory, herb-kissed broth that’s as nourishing as it is satisfying. Made with lean chicken breasts, low-sodium chicken broth, and a touch of olive oil, this healthy soup doesn’t skimp on taste while keeping the calories in check. The dumplings, crafted with a simple combination of all-purpose flour, baking powder, and skim milk, are delightfully light yet filling. Ready in just about an hour, this wholesome family-friendly recipe is the perfect pick for weeknight dinners or cozy evenings. Serve it piping hot and garnish with fresh parsley for a fresh, aromatic finish that will bring everyone back for seconds!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 units celery stalks, diced
- 2 units garlic cloves, minced
- 6 cups chicken broth, low-sodium
- 1 unit bay leaf
- 0.5 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 cup skim milk
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low-sodium chicken broth and add the bay leaf, dried thyme, dried parsley, salt, and black pepper.
Bring the mixture to a boil then reduce the heat to a simmer. Add the chicken breasts and simmer for 20 minutes until the chicken is cooked through.
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
In a medium bowl, whisk together the all-purpose flour and baking powder. Gradually add skim milk, stirring to form a sticky dough.
Using a spoon, drop spoonfuls of the dough into the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes until they are cooked through and fluffy.
Remove the bay leaf, stir in the fresh parsley, and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy a comforting bowl of low fat chicken dumpling soup.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 20.2 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 441 mg | 34% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2693 mg | 57% | |
*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.
