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Herbed Chicken and Dumplings Recipe

May 13, 2009

herbed chicken and dumplingsI made this healthy chicken and dumplings recipe a few nights ago, with a few changes of my own.  I actually cooked it a several months ago but I didn’t really like it.  I knew what the problem was, though (too much parsley in the dumplings), so I decided to give it another try.  It came out great much better last night so I decided to share it with you all.

With approx 285 calories per 2-cup serving, this is a pretty healthy dish (especially considering it’s a full meal).  With that being said, it’s definitely not your grandma’s chicken and dumplings.  It’s soupy and brothy, not thick and creamy.  And the homemade dumplings are a little different than the frozen ones I’m used to, but trust me, this recipe is yummy!

Here is my version of the recipe:

Herbed Chicken and Dumplings


– 4 chicken thighs, cooked and removed from bone
I poached mine.  You can also cut them into bite-sized pieces and brown in a little olive oil.  Either way works.  You can also substitute chicken breast.

– 3/4 cut cut Florida celery

– 1/2 cup chopped Florida onion

– 1 to 2 ears fresh Florida sweet corn kernals

– 1/8 teaspoon dried thyme or 1/2 teaspoon chopped fresh thyme

– 3 springs of parsley

– 1 bay leaf

– 3-4 cups fat-free, low chicken broth

Ingredients for Dumplings

I like dumplings so I doubled this from the original – just cut everything in half if you want less

– 1 cup all-purpose flour

– 1 1/2 tbs each of your favorite herbs (fresh) or just a pinch of dried each
I used rosemary, parsley and thyme

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1/2 cup low-fat milk


1. Heat 2 tbs olive oil in a large saucepan over medium-high heat.  Add celery and next 6 ingredients (through bay leaf) to pan; saute 5 minutes or until onion is tender.  Add chicken to pan, cook 30 seconds.  Add broth to pan; bring mixture to a boil.  Cover, reduce heat and simmer 30 minutes.

2. Combine flour, herbs, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Picture and original recipe from Cooking Light magazine

3 Comments leave one →
  1. lailablogs permalink
    May 13, 2009 6:20 pm

    looks really delicious .. Laila ..

  2. Missy permalink
    May 18, 2009 10:27 am

    Looks Yummy! I love Chicken and dumplings and I can’t wait to try out the recipe.

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