Best 2 Lighter Chicken And Dumplings Recipes
**Chicken and Dumplings: A Comforting Classic Dish With Lighter Options**
Chicken and dumplings is a classic comfort food dish that is enjoyed by people of all ages. It is a hearty and flavorful stew made with chicken, vegetables, and dumplings. The dumplings are usually made from a simple dough of flour, water, and salt. This classic dish can be made in a variety of ways, and there are many different recipes to choose from. Some recipes call for a creamy sauce, while others use a broth-based sauce. Some recipes also include additional ingredients, such as vegetables, herbs, and spices. No matter how it is made, chicken and dumplings is a delicious and satisfying dish that is perfect for a cold winter day. This article offers a collection of lighter chicken and dumplings recipes that are just as flavorful and comforting as the traditional version, but with fewer calories and fat. These recipes use healthier ingredients, such as whole-wheat flour, low-fat milk, and lean chicken breasts. They also include a variety of vegetables, which adds flavor and nutrients. With these lighter recipes, you can enjoy this classic dish without feeling guilty.
LIGHTER CHICKEN AND DUMPLINGS
A lighter version of this classic down-home dish. One of the best comfort foods of all time!
Provided by LINDAHU
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 35.6 g, Cholesterol 62.2 mg, Fat 14.7 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 3.1 g, Sodium 1275.9 mg, Sugar 4.2 g
CHICKEN FRICASSEE AND DUMPLINGS (LIGHTER VERSION)
This version of chicken fricassee was a family favorite growing up. I lightened it up a little, and now it is a favorite with my husband and son. I don't make it often, since even with my adaptations it's still pretty high in fat. But I do make it a few times a year--it's so satisfying in cold weather! I usually make double the gravy and 1-1.5 times the dumplings. It reheats tolerably well, although the dumplings will soak up the gravy like a sponge (which is why I double the gravy). This is my single exception to my "no baking mix" rule! I don't recommend using skinless chicken; the browning and simmering will make the chicken tough without the skin to protect it.
Provided by Halcyon Eve
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
- In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
- Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
- Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
- Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).
- Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.
Nutrition Facts : Calories 230.6, Fat 14.6, SaturatedFat 4.2, Cholesterol 80.7, Sodium 117.7, Carbohydrate 4.5, Fiber 0.1, Sugar 4.5, Protein 19.3
Tips:
- For lighter dumplings: Use a combination of all-purpose flour and whole wheat flour. This will give the dumplings a slightly nutty flavor and make them more nutritious.
- To make the dumplings more tender: Add a tablespoon of butter or shortening to the flour mixture before adding the liquid.
- To prevent the dumplings from sticking together: Drop them into the boiling broth one at a time and stir gently.
- For a thicker soup: Add more dumplings to the broth. You can also add a cornstarch slurry to the broth to thicken it.
- To serve: Ladle the soup into bowls and top with a dollop of sour cream or yogurt. You can also sprinkle some chopped fresh herbs on top.
Conclusion:
This lighter version of chicken and dumplings is a delicious and comforting meal that is perfect for a cold winter day. The dumplings are light and fluffy, and the broth is flavorful and satisfying. This soup is sure to become a family favorite.
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