Low Fat Chicken And Dumplings Recipes

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Healthy Chicken Dumpling Soup image

My husband was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chunks of chicken and thick chewy dumplings provide plenty of comforting flavor. -Brenda White of Morrison, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 4 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups water
4 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
3 large egg whites
1/2 cup 1% cottage cheese
2 tablespoons water
1/4 teaspoon salt
1 cup all-purpose flour


  • In a large nonstick skillet coated with cooking spray, cook chicken until no longer pink. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender., Meanwhile, for dumplings, in a large bowl, beat the egg whites and cottage cheese until blended. Add water and salt. Stir in the flour and mix well., Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 363 calories, Fat 4g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 900mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 4g fiber), Protein 42g protein.


Low Fat Chicken and Dumplings image

Quick and easy chicken and dumplings that is lower in fat than most traditional recipes. I can't take credit for this one, it was passed on to me by a very good friend.

Provided by GA Farm Girl

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 -6 small skinless chicken breasts
1 (32 ounce) can chicken broth
flour tortilla


  • Boil chicken, separate chicken and let cool.
  • Chop up chicken into bite size cubes.
  • Add broth to remaining water and bring to a boil.
  • Layer tortillas with flour, alternating and cut into squares.
  • Slowly drop squares into boiling broth and stir slowly.
  • Add extra flour to thicken broth to liking.
  • Add chicken back to mixture.

Nutrition Facts : Calories 168.2, Fat 2.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 839.9, Carbohydrate 0.9, Sugar 0.7, Protein 32.1


Healthier Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! We added more veggies and used natural (not condensed) soup to make this recipe healthier.

Provided by MakeItHealthy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 5h45m

Yield 8

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cups natural cream of chicken soup
1 onion, finely diced
3 carrots, sliced
10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
1 cup frozen peas


  • Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
  • Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 29.3 g, Cholesterol 40.5 mg, Fat 7.1 g, Fiber 2.8 g, Protein 16.2 g, SaturatedFat 3.1 g, Sodium 758 mg, Sugar 3.9 g


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


  • 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


Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk


  • Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  • Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  • To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g


Down East Chicken and Dumplings image

This is a 'Down East' style Chicken and Dumpling recipe.

Provided by Helen Hosfeld

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

4 large skinless, boneless chicken breast halves - cut into strips
4 cubes chicken bouillon
2 stalks celery, chopped
1 small onion, chopped
1 sprig fresh parsley, chopped
salt and pepper to taste
2 cups all-purpose flour
1 egg
½ cup sour cream
½ cup chicken broth
½ cup cornstarch, to thicken broth


  • Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
  • To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 33.8 g, Cholesterol 64.5 mg, Fat 4.9 g, Fiber 1.3 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 715.1 mg, Sugar 0.8 g


Low Calorie yet Delicious Chicken and Baby Dumplings image

I make this regularly. It is from an onld Richard Simmons cookbook I have. It is easy to make, tastes sinful, and is very hearty.

Provided by hollygollygee

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 skinless chicken breast halves (or 4 chicken thighs)
1 1/4 cups all-purpose flour
3 cups chicken stock (I use low sodium canned chicken broth, but you can also make the stock right from the chicken that y)
1/2 cup coarsely chopped onion
1 cup sliced carrot
1 cup sliced leek (in a pinch, I have used a white onion and it works fine too)
1 1/2 cups quartered mushrooms
2 teaspoons baking powder
1/4 cup finely chopped fresh parsley
1/2 teaspoon poultry seasoning
1/2 cup nonfat milk


  • This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
  • While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
  • By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
  • Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
  • Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
  • While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
  • Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
  • In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
  • Add the chicken shreds to the stock.
  • Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
  • **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.

Nutrition Facts : Calories 395.5, Fat 5.9, SaturatedFat 1.4, Cholesterol 81.5, Sodium 620.3, Carbohydrate 47.5, Fiber 3.1, Sugar 8.3, Protein 36.5


Tasty Low Fat Chicken Stuff for Chicken & Dumplings/Biscuits image

This is a really fast and tasty "home cooking" sort of dinner. I top it with my Recipe #73236 but you could use any kind of drop biscuit. You could also use a can of refrigerated biscuits if you'd like. In that case I would cut each one in 4 pieces and then sprinkle them on the top. This recipe is adapted from one in JoAnna Lund's "Cooking Healthy With a Man In Mind."

Provided by ladypit

Categories     Stew

Time 40m

Yield 3-6 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can low-fat cream of chicken soup
1/4 cup fat free sour cream
1 teaspoon italian seasoning
2 teaspoons onion flakes
1 1/2 cups diced cooked chicken
3/4 cup frozen peas
1 cup sliced cooked carrot (frozen or a can, drained)


  • Preheat your oven to 375°F.
  • Spray an 8x8-inch pan with cooking spray.
  • In a large pan mix the soup, sour cream, and seasoning.
  • Cook and stir over medium heat until it is hot and bubbly.
  • Add the chicken and veggies.
  • Stir it well to combine.
  • Pour it into your prepared pan.
  • Top it with some sort of biscuits.
  • Bake 20 to 25 minutes or until the top is nicely browned.

Nutrition Facts : Calories 183.4, Fat 5.2, SaturatedFat 1.5, Cholesterol 54.4, Sodium 133.7, Carbohydrate 12.8, Fiber 2.8, Sugar 5.6, Protein 20.8


Low Fat Chicken and Dumplings image

I got this recipe from the So Fat, Low Fat, No Fat Cookbook and then made a few changes to suit my family...

Provided by Jenn Serkedakis

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 cups water
6 -8 boneless skinless chicken breasts
1/2 cup egg substitute
1 cup skim milk
2 cups self-rising flour
1 (10 1/2 ounce) can low-fat cream of chicken soup


  • In large saucepan, bring water to a boil over high heat.
  • Add chicken, return to a boil, lower heat.
  • Cover chicken and simmer for 30 minutes or until it is fork tender.
  • Remove chicken and defat the stock.
  • Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
  • In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
  • Drop by teaspoonfuls into the boiling broth.
  • Let boil 15 minutes without stirring to thicken.
  • Do Not Stir.


Ultra Low Fat Old Fashioned Chicken & Dumplings image

Another treasure from "Fat Free and Ultra Low Fat recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. This is the only way I will make chicken soup now. Great for any time of year. Really hits the spot when I have a cold. I like to add jar of mushrooms, even though recipe does not call for it. ****Edited to clarify that "old fashioned" dumplings is what the author named the recipe & the dumplings are not like our grandmas' dumplin's; these are a low fat alternative. (I sometimes use the frozen dumplings or noodles from the store, which changes the fat content.)

Provided by Tina A

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour
3 egg whites
1/2 cup 1% fat cottage cheese
1/8 cup water
1 pinch salt
4 boneless skinless chicken breasts, cut in chunks
2 (14 ounce) cans chicken broth, remove fat from top
3 cups water
1 medium onion, chopped
1/4 teaspoon garlic powder
1/2 cup celery, chopped fine
1/4 teaspoon poultry seasoning
1 teaspoon parsley
salt and pepper


  • To prepare chicken with broth:.
  • Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
  • Add chicken broth, water and all ingredients.
  • Simmer 30 minutes over low heat, uncovered.
  • To prepare dumplings:.
  • Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
  • To cook dumplings:.
  • Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).

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