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


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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

How to Make Lite Chicken And Dumplings


  • 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

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