Low-Fat Chicken & Dumplings

This Low-Fat Chicken and Dumplings offers a heartwarming, home-style comfort food experience without the heavy guilt. Tender chicken breasts simmer with earthy mushrooms, sweet carrots, and aromatic onions in a savory, slightly spicy broth. The dish is crowned with light, fluffy dumplings made from skim milk and baking powder, which soak up the delicious juices. Perfect for a cozy weeknight dinner or a chilly evening, this recipe delivers robust flavor with a pleasant kick from hot sauce and lemon juice.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 180.2

Description

This Low-Fat Chicken and Dumplings offers a heartwarming, home-style comfort food experience without the heavy guilt. Tender chicken breasts simmer with earthy mushrooms, sweet carrots, and aromatic onions in a savory, slightly spicy broth. The dish is crowned with light, fluffy dumplings made from skim milk and baking powder, which soak up the delicious juices. Perfect for a cozy weeknight dinner or a chilly evening, this recipe delivers robust flavor with a pleasant kick from hot sauce and lemon juice.

Directions

1
Place 6 cups of water, chicken breasts, mushrooms, carrots, and onion in a large Dutch oven or heavy-bottomed pot.
2
Bring the mixture to a boil, then cover and reduce heat to low.
3
Simmer for 45 minutes, or until the chicken is tender and cooked through.
4
Remove the chicken from the broth and allow it to cool slightly.
5
Discard any bones and skin from the chicken, then cut the meat into bite-sized pieces.
6
Return the chicken pieces to the vegetable mixture in the pot.
7
Skim any fat from the surface of the broth and discard it.
8
Stir in the poultry seasoning, salt, pepper, lemon juice, hot sauce, and minced garlic.
9
In a small bowl, combine 1/4 cup of flour with 1/2 cup of water; stir until smooth to create a slurry.
10
Bring the chicken mixture back to a boil, then stir in the flour slurry.
11
Reduce heat and simmer uncovered for 35 minutes, or until the broth has thickened.
12
In a separate bowl, combine the remaining 1/2 cup of flour with the baking powder.
13
Gradually stir in the skim milk until a soft dough forms.
14
Drop the dough by teaspoonfuls into the simmering broth.
15
Cover the pot and reduce heat to low.
16
Simmer for 15 minutes, or until the dumplings are fluffy and cooked through.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 180.2kcal

% Daily Value *
Total Fat 0.9 gg2%
Saturated Fat 0.1 gg1%
Cholesterol 0.0 mgmg0%
Sodium 3369.3 mgmg141%
Total Carbohydrate 36.3 gg13%
Dietary Fiber 4.0 gg16%
Sugars 6.2 gg
Protein 7.9 gg16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/low-fat-chicken-dumplings-4-5-pts/