chicken & dumplings - light version

Name: Chicken & Dumplings - Light Version
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 cup(s) water or low-sodium/fat chicken broth; 1 small onion, cut into wedges; 1 small carrot, cut into 4 pieces; 1 small stalk celery, cut into 4 pieces; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 2 - whole boneless skinless chicken breasts, cut into large bite-size pieces; 1 1/2 cup(s) cake flour or a.p. flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2 tablespoon(s) shortening or butter; 2/3 cup(s) skim milk; 1 can(s) 10.75 oz. can condensed 99% fat-free cream of chicken soup with 1/3 less salt; 1 tablespoon(s) fresh parsley, chopped

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Daily Inspiration S

Deep In The Heart of, TX

Updated on May 6, 2017

A nice lightened-up version of Chicken & Dumplings - such a great comfort food.

Rate

prep time 20 Min

cook time 45 Min

method Stove Top

yield 6 serving(s)

Ingredients

4 cups water or low-sodium/fat chicken broth
1 small onion, cut into wedges
1 small carrot, cut into 4 pieces
1 small stalk celery, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 - whole boneless skinless chicken breasts, cut into large bite-size pieces
1 1/2 cups cake flour or a.p. flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening or butter
2/3 cup skim milk
1 can 10.75 oz. can condensed 99% fat-free cream of chicken soup with 1/3 less salt
1 tablespoon fresh parsley, chopped

How To Make chicken & dumplings - light version

Step 1

In a dutch oven, combine water, onion, carrot, celery, salt and pepper and bring to a boil. Add chicken; return to a boil. Reduce heat; cover and simmer until chicken is tender, about 10 minutes. Remove from heat. With slotted spoon, remove and discard vegetables (I chop my veggies and use). Remove chicken; set aside. Reserve both in dutch oven.

Step 2

Lightly spoon flour into a measuring cup; level off. In a medium bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in shortening until well mixed. Add milk; stir until mixture leaves sides of bowl and soft dough forms.
Step 3

Turn dough out onto well-floured surface; gently knead dough 2-3 minutes, kneading in only enough flour until no longer sticky. Roll out to 1/8 inch thickness; cut into 3 x 1 inch strips.
Step 4

Bring broth in dutch oven to a boil. Add dumplings. Reduce heat; cover and simmer 25-30 minutes or until dumplings are tender and thoroughly cooked. Gently stir in soup and chicken; cook until thoroughly heated. Stir in parsley.
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