Description
A comforting and flavorful low-calorie chicken and dumplings recipe featuring tender shredded chicken, fresh vegetables, and fluffy dumplings, all simmered in a savory broth. Perfect for a wholesome, satisfying meal without excess calories.
Ingredients
Scale
Sauté and Soup Base
- 2.5 tbsp olive oil
- 1 onion, diced into 1/2-inch pieces
- 1 cup celery, sliced into 1/4-inch crescents
- 1 cup carrots, sliced
- 2 garlic cloves, minced
- 2 tbsp flour
- 2 tsp thyme
- 1 bay leaf
- 6.5 cups Swanson unsalted chicken broth
- 3 cups chicken, shredded into 1-inch bite-sized pieces
- 1/4 cup parsley, chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
Dumplings
- 1 cup King Arthur all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 9 tbsp cold buttermilk
- 1 egg
- 1 tbsp butter, melted and cooled slightly
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and carrots. Sauté until the vegetables soften, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Garlic and Flour: Stir in the minced garlic and 2 tablespoons of flour. Cook for another 1-2 minutes to remove the raw flour taste and to incorporate the garlic aroma.
- Add Herbs and Broth: Mix in 2 teaspoons of thyme and 1 bay leaf. Pour in 6.5 cups of unsalted chicken broth. Stir well and bring the mixture to a gentle boil.
- Simmer the Soup Base: Reduce heat and let the broth simmer uncovered for 10 minutes to allow flavors to meld and slightly thicken the broth.
- Add Chicken and Seasonings: Add shredded chicken, 1/4 cup chopped parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon cayenne pepper to the pot. Stir and keep the heat low to maintain a simmer.
- Prepare Dumpling Batter: In a mixing bowl, whisk together 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In another bowl, combine cold buttermilk, egg, and melted butter. Gradually add the wet ingredients to the dry mixture and stir gently until just combined; avoid overmixing to keep the dumplings light and fluffy.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling batter by the tablespoon onto the simmering soup. Cover the pot with a lid and let the dumplings cook for 15 minutes undisturbed to ensure they steam properly and cook through.
- Final Touches and Serve: After 15 minutes, remove the lid and check the dumplings for doneness — they should be fluffy and cooked through. Discard the bay leaf before serving. Ladle the chicken and dumplings into bowls and garnish with extra parsley if desired. Enjoy hot for a hearty meal.
Notes
- Use unsalted broth to better control the sodium content of the dish.
- Make sure the buttermilk is cold to help create fluffier dumplings.
- Do not overmix the dumpling batter; mix until just combined.
- Do not lift the lid while dumplings are cooking to ensure proper steaming.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
