Tasty Low Fat Chicken Stuff for Chicken Dumplings Biscuits
Transform your dinner table into a cozy haven with this "Tasty Low Fat Chicken Stuff for Chicken Dumplings Biscuits" recipe—a deliciously lighter take on a comfort food classic. Tender bites of shredded skinless chicken breast are paired with a medley of fresh, aromatic vegetables in a flavorful low-sodium chicken broth, making it a nourishing choice for health-conscious meals. The magic happens when fluffy, drop-style dumplings made from low-fat milk and a pinch of baking powder gently cook atop the simmering stew, creating hearty, biscuit-like pockets of dough that soak up all the savory goodness. Perfectly seasoned and finished with a sprinkle of fresh parsley for a pop of color and freshness, this one-pot wonder is ready in under an hour and serves as the ultimate crowd-pleaser. Ideal for quick weeknight dinners or a heartwarming Sunday supper, this low-fat chicken dumpling recipe balances comfort and wellness effortlessly.
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Recipe Information
Ingredients
- 1 lb Skinless, boneless chicken breast
- 4 cups Low-sodium chicken broth
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Low-fat milk
- 1 cup All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Water
Instructions
Heat 1 tsp of olive oil in a large pot over medium heat. Season the chicken breast with a pinch of salt and pepper, then sear it in the pot until golden brown on both sides, about 3-4 minutes per side.
Remove the chicken and set it aside. In the same pot, add the remaining olive oil and sauté the diced carrots, celery, onion, and garlic for 5 minutes, until the vegetables are softened and fragrant.
Pour in the chicken broth and bring to a boil. Add the chicken breast back to the pot, reduce the heat to a simmer, and cook for 15 minutes, or until the chicken is fully cooked.
Remove the chicken breast from the pot again and shred it using two forks. Return the shredded chicken to the pot, stirring to combine.
In a mixing bowl, whisk together the flour, baking powder, and 1/2 tsp of salt. Slowly stir in the milk and water until a sticky dough forms.
Using a spoon, drop small spoonfuls of the dough mixture onto the simmering soup to form dumplings. Cover the pot with a lid and let the dumplings cook for 10 minutes without lifting the lid.
Once the dumplings are cooked and fluffy, gently stir in the freshly chopped parsley and adjust the seasoning with additional salt and pepper, if needed.
Serve the chicken dumplings biscuits in bowls, and enjoy a hearty, low-fat meal!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 28.8 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 552 mg | 42% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2501 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.
