Prep 30 mins
Cook 15 mins
I make this regularly. It is from an onld Richard Simmons cookbook I have. It is easy to make, tastes sinful, and is very hearty.
- 4 skinless chicken breast halves (or 4 chicken thighs)
- 295.73 ml all-purpose flour
- 709.77 ml chicken stock (I use low sodium canned chicken broth, but you can also make the stock right from the chicken that y)
- 118.29 ml coarsely chopped onion
- 236.59 ml sliced carrot
- 236.59 ml sliced leek (in a pinch, I have used a white onion and it works fine too)
- 354.88 ml quartered mushrooms
- 9.85 ml baking powder
- 59.14 ml finely chopped fresh parsley
- 2.46 ml poultry seasoning
- 118.29 ml nonfat milk
- This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
- While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
- By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
- Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
- Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
- While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
- Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
- In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
- Add the chicken shreds to the stock.
- Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
- **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.
This is a really good low fat chicken and dumplings recipe. I loved how many veggies are in this; what an easy way to get my kids to eat more vegetables! I used fat free vegetable broth to poach the chicken (thinking it would infuse a little more flavor), and whole wheat pastry flour to make the dumplings (because it is all I have). I found that this made 4 very hearty servings, and I calculated them to be 7 WW points a piece. Filling and tasty; this is good basic comfort food, done healthfully.
You will get a lot more flavor without adding many calories by browning the chicken with some onion, celery and carrot in a little olive oil and then cooking in the chicken broth.
This recipe was great! A few modifications that I made are first, I used about a pound of rotisserie chicken breast instead of cooking my own. It was a quick and easy option. Also, I added a total of 4 cups of chicken broth instead of 3. 3 just didn't seem like enough. The last thing I did was instead of using poultry seasoning, I used Italian seasoning and added some black pepper. Overall it was a really nice dish that my kids gobbled up! Win! Win! :)