Lightened Chicken And Dumplings Cooks Illustrated Recipes

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LIGHTER CHICKEN AND DUMPLINGS



Lighter Chicken and Dumplings image

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

1 (10.75 ounce) can reduced fat cream of chicken soup
1 (14.5 ounce) can low-fat, low sodium chicken broth
½ cup milk
1 tablespoon vegetable oil
¼ cup chopped onion
½ cup chopped celery
3 skinless, boneless chicken breast halves - cut into strips
1 teaspoon celery seed
ground black pepper to taste
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons vegetable oil

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

HEARTY CHICKEN AND DUMPLINGS LIGHTENED-UP



Hearty Chicken and Dumplings Lightened-Up image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 stalks celery, finely chopped
1 medium carrot, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
4 cups low-sodium chicken broth
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into small pieces
2 cups trimmed and halved green beans
1 pound boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1/4 cup finely chopped fresh dill

Steps:

  • Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garliconions 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.
  • Per Serving: Calories: 376; Total Fat; 10 grams; Saturated Fat: 3 grams; Protein: 37 grams; Total carbohydrates: 34 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 73 milligrams; Sodium: 360 milligrams

Nutrition Facts : Calories 376 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 73 milligrams, Sodium 360 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 37 grams, Sugar 4 grams

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