Chicken and Dumplings - Lighter Fare

READY IN: 1hr
Recipe by oldbern

When I grew up and heard "chicken and dumplings" for dinner I knew that essentially meant chicken with biscuits and gravy. Though it was good, I couldn't imagine feeding something so unhealthy to my family. I had to change it. This is a great recipe I found somewhere online that I edited quite a bit. The finished product was outstanding. My little one will rarely eat anything new and he actually licked the broth from the bowl.

Top Review by sandrasothere

The flavor of this is absolutely outstanding. It's lighter and healthier, but you won't feel like you're eating diet food. I did have some trouble with the dumplings. I followed the directions exactly, but it was almost as if they wouldn't fully cook, although I let them boil away for over 20 minutes....very mushy. That probably has a lot more to do with my dumpling expertise than the recipe. I'm going to try it again, and if I can get the dumplings right, this will be a five-star for us. Thanks so much for posting!

Ingredients Nutrition

Directions

  1. Boil the chicken in 4 cups of water until cooked through. Remove from heat, reserve the broth for the soup. Chop or shred the chicken to your desired preference.
  2. In large soup pot, heat 1 tbsp butter over medium heat. Add onions and garlic, cook until softened.
  3. Add remaining ingredients and bring to a slight boil. Reduce heat and simmer for 30 minutes.
  4. In small sauce pot, combine milk, butter, nutmeg, and salt. Bring to a boil and remove from heat immediately.
  5. Slowly stir in flour until it batter begins to pull away from sides. Add eggs very slowly, mixing well.
  6. Add 1/3 spoon sized dumplings to soup. Cook for 5-10 minutes or until dumplings are cooked through.

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