Low Sodium Homemade Dumplings in Chicken Soup
Delight in the comforting warmth of 'Low Sodium Homemade Dumplings in Chicken Soup,' a hearty and flavorful dish perfect for any occasion. This recipe combines tender, shredded chicken, fresh vegetables like carrots, celery, and onions, and aromatic herbs simmered in low sodium chicken broth, creating a rich, nourishing base. The star of the meal is the fluffy, homemade dumplings made with buttermilk, unsalted butter, and a touch of parsley—crafted to perfection without compromising on flavor or health. With easy step-by-step instructions, you'll bring a wholesome, heartwarming soup to life in just over an hour, ideal for anyone prioritizing a low sodium lifestyle without skimping on comfort food indulgence.
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Recipe Information
Ingredients
- 2 whole Skinless chicken breasts
- 2 medium Carrots
- 2 whole Celery stalks
- 1 medium Onion
- 3 cloves Garlic
- 1 Bay leaf
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 2 tablespoons Olive oil
- 8 cups Low sodium chicken broth
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Unsalted butter
- 0.75 cup Buttermilk
- 2 tablespoons Chopped parsley
Instructions
Dice the carrots, celery, and onion into small uniform pieces. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
Add minced garlic and sauté for another minute ensuring it doesn’t burn.
Place the chicken breasts into the pot. Add the low sodium chicken broth, bay leaf, black pepper, and thyme.
Bring the mixture to a boil, then lower the heat and let simmer for 30 minutes or until the chicken is cooked through.
While the soup is simmering, prepare the dumplings. In a mixing bowl, combine flour, baking powder, and a pinch of black pepper.
Cut the unsalted butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Add the buttermilk and parsley to the flour mixture and stir until just combined. Be careful not to overmix.
Once the chicken is cooked, remove it from the pot and shred it using two forks then return it to the pot.
Taste the soup and adjust seasoning if needed without adding salt.
Using a spoon, carefully drop heaping spoonfuls of dumpling batter into the simmering soup.
Cover the pot with a lid and let the dumplings cook for about 15 minutes until they are fluffy and fully cooked.
Remove the bay leaf and serve the soup hot, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 6405 mg | 278% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.5 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 578 mg | 44% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3948 mg | 84% | |
*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.
