Ultra Low Fat Old Fashioned Chicken Dumplings
Savor the comforting flavors of traditional chicken and dumplings with a modern, health-conscious twist in our Ultra Low Fat Old Fashioned Chicken Dumplings recipe. Made with tender, shredded boneless chicken breast simmered in a fragrant broth of low-sodium chicken stock, fresh herbs, and hearty vegetables, this dish is perfect for guilt-free indulgence. The fluffy, homemade dumplings are crafted with low-fat milk and an egg white to keep things light while delivering that nostalgic, pillowy texture. Ready in just an hour, this recipe is ideal for cozy weeknight dinners and serves up all the warmth and satisfaction of classic comfort food without the added fat. Garnish with fresh parsley for a pop of color and flavor, and enjoy a bowl of wholesome, old-fashioned goodness that’s both delicious and diet-friendly!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 6 cups Low-sodium chicken broth
- 1 medium Onion, diced
- 2 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 2 cloves Garlic, minced
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 cup Low-fat milk (1%)
- 1 large Egg white
- 2 tablespoons Italian parsley, chopped (optional garnish)
Instructions
In a large pot, add the chicken breasts, chicken broth, diced onion, sliced carrots, sliced celery, minced garlic, bay leaf, thyme, salt, and black pepper.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.
While the stock continues to simmer, prepare the dumpling dough: In a medium bowl, whisk together the flour and baking powder.
Add the milk and egg white to the flour mixture and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
Increase the heat under the pot to medium-high and ensure the broth is gently boiling.
Using a spoon, drop small spoonfuls of the dumpling dough directly into the boiling broth. Cover the pot with a lid and reduce the heat to low.
Let the dumplings cook, covered, for 10-12 minutes or until they are puffed and cooked all the way through.
Return the shredded chicken to the pot and stir gently to combine.
Remove the bay leaf and taste the broth, adjusting seasoning with additional salt and pepper if needed.
Ladle the chicken and dumplings into bowls and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 24.2 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2460 mg | 52% | |
*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.
