Lite Chicken And Dumplings



I just wanted to share this recipes with you all. Not sure if anyone has since the new weight loss show called Extreme Makeover" Weight Loss Edition". I was so glad that you can still have comfort food without losing the taste. I always eat Chicken and Dumpling, but i use refrigerated biscuits.. But this will be a great change...

★★★★★ 1 vote
25 Min
45 Min


boneless, skinless chicken breast halves
1 Tbsp
olive oil
1/2 medium
onion, finely chopped
stalks celery, sliced thin
1 c
baby carrots, sliced thin
1/2 c
frozen green peas
2 tbsp. fresh parsley, finely chopped or 1 tbsp. dried
1 tsp
fresh thyme or 112 tsp. dried
2 Tbsp
no trans fat margarine
2 Tbsp
1 1/2 c
reduced sodium, organic chicken broth
1 1/2 c
fat free half-and-half
1 c
low fat bisquick mix
1 1/2 c
milk or buttermilk
1 1/2 tsp
sea salt and fresh pepper


1Place chicken breast halves in saute pan and cover with water. Place over medium heat, uncovered, and cook for 10-12 minutes until chicken is poached and cooked through. Remove from water and set aside to cool
2Heat olive oil in large pot over medium heat. Add onion, celery and carrots, saute for 4-5 minutes until carrots are just tender
3Remove from heat and add frozen peas, salt and pepper, parsley and thyme.
4In small saucepan, heat margarine until melted, add flour and stir well forming a paste. Add chicken broth and fat free half-and-half. Continue whisking over medium heat until just starting to thicken. Add to chicken-vegetable mixture and return to low heat and simmer for 2-3 minutes.
5Cut cooled chicken breast into bite-sized pieces and add to vegetable mixture. Set aside.
6In small bowl combine Bisquick mix with milk with fork until just mixed. Drop rounded tablespoons of dough on top of chicken-vegetable mixture and cover and continue to simmer for another 7-8 minutes, just until dumpling is done
7Serve in bowls, garnish with a sprinkling of fresh parsley

About this Recipe

Course/Dish: Other Main Dishes
Other Tags: Quick & Easy, For Kids, Healthy