Ingredients for Healthy Chicken And Dumplings
- Skinless Chicken Pieces
- 4 cups low-sodium chicken broth
- Bay Leaf
- Thyme
- Marjoram
- Celery Ribs
- 2 carrots, peeled and diagonally sliced
- 1 medium onion, chopped
- 1 cup chopped kale
- White Flour
- Whole Wheat Flour
- Cornmeal
- Baking Powder
- Salt
- 1/4 cup cold unsalted butter, cut into cubes
- Nonfat Milk
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How to Make Healthy Chicken And Dumplings
- In a large Dutch oven or pot, combine chicken, chicken broth, thyme, rosemary, salt, and pepper. Bring to a simmer over medium heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until chicken is almost cooked through.
- Skim off any excess fat from the broth. Turn the chicken pieces. Add the celery, carrots, and onion.
- Cover and simmer for another 15 minutes, or until vegetables are tender-crisp.
- Stir in the kale and cook for 2-3 minutes, until wilted. Adjust seasoning as needed.
- **Make the dumplings:** In a medium bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually stir in the milk with a fork until a soft dough forms. Add more milk, a tablespoon at a time, if needed to reach desired consistency.
- Drop rounded tablespoons of the dumpling dough onto the chicken and vegetable mixture, ensuring even spacing.
- You may need to cook the dumplings in batches, depending on the size of your Dutch oven. Keep the first batch warm while you cook the second batch.
- Cover the pot and cook for 10-12 minutes, or until the dumplings are cooked through and fluffy. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
30g
Fat
29g
Carbs
16g
