Chicken Recipes
Heart-Healthy Old Fashioned Chicken and Dumplings Recipe
Experience the ultimate comfort food without the guilt with these heart-healthy chicken and dumplings. This recipe swaps heavy creams for a light, savory broth and uses whole-grain flour for fluffy, satisfying dumplings that the whole family will love.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 385 kcal
Method
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until the onions are translucent, about 5 minutes.
Add the cubed chicken to the pot and cook for 3-4 minutes until the outside is no longer pink.
Pour in the chicken broth and add the dried thyme. Bring the mixture to a gentle boil, then reduce heat to a low simmer.
In a medium mixing bowl, whisk together the whole wheat pastry flour and baking powder. Gradually stir in the milk and chopped parsley until a soft dough forms. Do not overmix.
Drop the dough by rounded tablespoons into the simmering broth. Ensure they are spaced out as they will expand.
Cover the pot with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid during this time, as the steam is necessary to cook the dumplings through.
Season with black pepper to taste and serve warm.
Notes
Use whole wheat pastry flour instead of regular whole wheat flour for a much lighter, fluffier dumpling texture.
Do not peek! Lifting the lid while the dumplings are steaming lets out the heat and results in heavy, gummy dough balls.
If you want a thicker broth, whisk a tablespoon of cornstarch with a little cold water and stir it into the stew before adding the dumplings.
Leftover rotisserie chicken can be used to save time; simply skip the chicken browning step and add the shredded meat with the broth.
