Chicken And Dumplings Lighter Fare Recipes

LIGHTER CHICKEN AND DUMPLINGS

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.

HEARTY CHICKEN AND DUMPLINGS LIGHTENED-UP

Steps:

• Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garlic, onions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
• Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes.
• Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.

CHICKEN AND DUMPLINGS

Steps:

• Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
• Add enough cold water to cover.
• Bring just to a boil over medium-high heat.
• Reduce the heat to low, cover, and simmer until tender, about 1 hour.
• Remove chicken, and let rest until cool enough to handle.
• Skin and bone chicken, leaving the meat in large chunks; set aside.
• Remove bay leaves from the broth, and discard.
• Skim as much fat as possible from the surface of the broth.
• Heat broth to a slow steady boil.
• In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
• Stir in milk, and beat until stiff.
• Drop batter 1 tablespoon at a time into the boiling broth.
• Cover, and cook for 10 minutes.
• Add reserved chicken, and cook until heated through, about 5 minutes.
• The dumplings should be puffed and the meat warmed through.
• Garnish with parsley, and serve immediately.

CHICKEN FRICASSEE AND DUMPLINGS (LIGHTER VERSION)

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.

LIGHTER CHICKEN AND DUMPLINGS

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.