Best Healthy Chicken And Dumplings Recipes

HEALTHY CHICKEN AND DUMPLINGS

Healthy Chicken and Dumplings image

Trying to serve your family healthier dinners? Using skinless chickens, skimmed low-sodium chicken broth, and low-fat milk makes our take on chicken and dumplings more nutritious than the traditional variety but no less delicious.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 19

Ingredients

1 pound boneless skinless chicken thighs (5 to 6)
1 pound boneless skinless chicken breast halves (about 3 pieces)
1/2 teaspoon fine sea salt, plus more for cooking water
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1 large onion, finely chopped
One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons finely chopped fresh thyme
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 cups low-fat (1 percent) milk
3 carrots, peeled and diagonally sliced 1/4 inch thick
1/2 pound green beans, trimmed and cut in 1-inch pieces
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon fine sea salt
2 tablespoons cold unsalted butter, cut in bits
2/3 cup low-fat (1 percent) milk

Steps:

Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.
Add butter to pot; when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Gradually whisk in milk, and whisk milk mixture into broth. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.
Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.
Prepare dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter; cut into dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.

Nutrition Facts : Calories 442 g, Cholesterol 126 g, Fat 12 g, Fiber 4 g, Protein 40 g, Sodium 810 g

HEALTHY CHICKEN AND DUMPLINGS

Healthy Chicken and Dumplings image

I've "healthied up" the original recipe a bit. This may be simple, but it tastes oh-so-comforting. Good alternative to chicken noodle soup! Cutting the veggies on the diagonal pretties this up a bit.

Provided by graffeetee

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

4 lbs skinless chicken pieces
4 cups chicken broth
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon marjoram
2 large celery ribs, cut in 1-inch pieces
4 carrots, peeled and cut in 1-inch pieces
1 onion, sliced
2 cups kale, trimmed and coarsely chopped
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter
2/3 cup nonfat milk

Steps:

Combine chicken parts, chicken broth and seasonings in a dutch oven and bring to a simmer.
Cover and simmer for 15 minutes.
Skim off any fat floating on the broth, turn the chicken pieces, and add the celery, carrots, and onion.
Cover and simmer another 15 minutes.
Stir in the kale and adjust the seasoning.
For the dumplings: Toss together the dry ingredients.
Cut in the butter with a pastry blender or your fingertips.
Stir in the milk and mix with a fork until it all comes together. Add extra milk if it seems too dry.
Drop tablespoons of the dough over the top of the chicken and veggies. You may need to do this in 2 batches, depending how wide your dutch oven is. Keep the first batch warm while you cook the second.
Cover and cook about 10 minutes, until the dumplings are cooked through.

Nutrition Facts : Calories 560, Fat 14.7, SaturatedFat 5.9, Cholesterol 154, Sodium 1537.8, Carbohydrate 50.9, Fiber 6.7, Sugar 7.5, Protein 55.5

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