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chicken & dumplings - light version

(1 rating)
Recipe by
Daily Inspiration S
Somewhere, TX

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

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For chicken & dumplings - light version

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

How To Make chicken & dumplings - light version

  • 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.
  • 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.
  • 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.
  • 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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