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Low Calorie yet Delicious Chicken and Baby Dumplings

By hollygollygee on June 06, 2005

Photo

Photo by NcMysteryShopper

12 Reviews
  • timer
  • Prep Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4
Photo

Photo by NcMysteryShopper

About This Recipe

"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."

Ingredients

    • 4 skinless chicken breast halves ( or 4 chicken thighs)
    • 1 1/4 cups all-purpose flour
    • 3 cups chicken stock ( I use low sodium canned chicken broth, but you can also make the stock right from the chicken that y)
    • 1/2 cup coarsely chopped onion
    • 1 cup sliced carrot
    • 1 cup sliced leek ( in a pinch, I have used a white onion and it works fine too)
    • 1 1/2 cups quartered mushrooms
    • 2 teaspoons baking powder
    • 1/4 cup finely chopped fresh parsley
    • 1/2 teaspoon poultry seasoning
    • 1/2 cup nonfat milk

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
  5. Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
  6. 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.
  7. Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
  8. 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).
  9. Add the chicken shreds to the stock.
  10. 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.
  11. **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.
Page 2 of 2 Low Calorie yet Delicious Chicken and Baby Dumplings (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (474 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 395.4
 
Calories from Fat 53
13%
Amount Per Serving
%
Total Fat 5.9g
9%
Saturated Fat 1.3g
6%
Cholesterol 81.5mg
27%
Sugars 8.3 g
Sodium 620.2mg
25%
Total Carbohydrate 47.5g
15%
Dietary Fiber 3.1g
12%
Sugars 8.3 g
33%
Protein 36.4g
72%

Reviews

  • "This is such a fabulous recipe! I have been searching for it for 20 years, since R. Simmons had a cooking show. I first made it when I was dieting to lose the baby weight from my first child. I want to make it for my grown kids now. Please post more of his recipes if you have them. Thanks sooo much Holly!!"

    By Sernarama on September 20, 2009 | 951130

  • "Fantastic low fat chicken and dumplings!! i made this so many times this past winter. i roll out the dumplings into a rectangle and then use my pizza cutter to cut them into squares. Lovely. Of course, they're not exactly like full fat dumplings, but for being so low fat, they're AMAZING. Thanks for such a great recipe!!"

    By Pink Kitchenaid Lover on May 16, 2009 | 869279

  • "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."

    By ladypit on July 31, 2006 | 298352

  • "This was easy, pretty quick, and tasty. I did not think the dumplings were as good as I was expecting. I did not use fresh parsley. I would use less flour as a thickener. We really liked the taste."

    By DonJ5023 on November 27, 2011 | 1268277

  • "This was delicious! Thanks hollygollygee!"

    By KansasChef on January 11, 2010 | 1028578

  • "Excellent !!! My DH loves chicken and dumplings. He's on a low fat diet, so this fit the bill. Easy and delicious. Thank you."

    By Imagenie on March 09, 2009 | 824313

  • "1/6/09 Made this for dinner. It was deeelicious. I made the dumplings a little larger than a teaspoon size.. I should have also increased the cooking time for them.. Most turned out great but a couple were not cooked completley... my fault.. not the recipe.. I too felt it needed just a tad more salt but that was easily corrected at the table. I will definitley hold on to this and make it again.. thank you for posting."

    By Neilis on January 06, 2009 | 782482

  • "This was great. I did use can carrots that were leftover and celery instead of leeks.Don't like mushrooms so skipped them Also added about 1/2 tea. garlic powder to chicken broth. Didn't have poultry seasoning so used crushed rosemary in it's place. I think it will be better even the second day cause it thickens more as it cools. It's yummy, thank you for posting."

    By Chef Mi Mi on October 28, 2008 | 735052

  • "I thought this was a wonderful version of Chicken and Dumplings! I used your instructions for poaching the chicken while I chopped and it was perfect. I poached the chicken in Recipe #150683 and the result was a rich and flavorful broth that really made a spectacular setting for the chicken and dumplings. Thanks hollygollygee! PAC Fall 2008."

    By NcMysteryShopper on September 25, 2008 | 713867

  • "Delicious! Even my Southern raised husband loved it. I didn't have carrots, so I ommitted them, other than that, I made as directed."

    By Mishka 711 on August 02, 2008 | 682026

  • "Pretty darn good! This needed a little salt and pepper but otherwise make it just as written. Healthy and delicious!"

    By Chef #494084 on September 30, 2007 | 488652

  • "WOW was this good! It reminded me of dishes my Grandma used to make for us. But the poultry seasoning made the dumplings better than Grandma's.! Can't wait to make it again! We got a lot more than 4 servings out of it though! THANKS"

    By Suzanne in Beaver Falls, PA on September 04, 2007 | 473650
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