Herbed Chicken and Dumplings Recipe
|May 13, 2009||Posted by admin under Cooking, Healthy Eating, Produce, Recipes|
I made this healthy chicken and dumplings recipe a few nights ago, with a few changes of my own. I actually cooked it a several months ago but I didn’t really like it. I knew what the problem was, though (too much parsley in the dumplings), so I decided to give it another try. It came out great much better last night so I decided to share it with you all.
With approx 285 calories per 2-cup serving, this is a pretty healthy dish (especially considering it’s a full meal). With that being said, it’s definitely not your grandma’s chicken and dumplings. It’s soupy and brothy, not thick and creamy. And the homemade dumplings are a little different than the frozen ones I’m used to, but trust me, this recipe is yummy!
Here is my version of the recipe:
Herbed Chicken and Dumplings
– 4 chicken thighs, cooked and removed from bone
I poached mine. You can also cut them into bite-sized pieces and brown in a little olive oil. Either way works. You can also substitute chicken breast.
– 3/4 cut cut Florida celery
– 1/2 cup chopped Florida onion
– 1 to 2 ears fresh Florida sweet corn kernals
– 1/8 teaspoon dried thyme or 1/2 teaspoon chopped fresh thyme
– 3 springs of parsley
– 1 bay leaf
– 3-4 cups fat-free, low chicken broth
Ingredients for Dumplings
I like dumplings so I doubled this from the original – just cut everything in half if you want less
– 1 cup all-purpose flour
– 1 1/2 tbs each of your favorite herbs (fresh) or just a pinch of dried each
I used rosemary, parsley and thyme
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup low-fat milk
1. Heat 2 tbs olive oil in a large saucepan over medium-high heat. Add celery and next 6 ingredients (through bay leaf) to pan; saute 5 minutes or until onion is tender. Add chicken to pan, cook 30 seconds. Add broth to pan; bring mixture to a boil. Cover, reduce heat and simmer 30 minutes.
2. Combine flour, herbs, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
Picture and original recipe from Cooking Light magazine