Low Sodium Chicken And Dumplings Recipes

LOW SODIUM CHICKEN AND DUMPLINGS

Steps:

• Add 2 quarts (8 cups) of no salt added chicken stock or broth along with chicken, onion, carrots, celery, Herb Ox bouillon and bay leaf into a large pot. Bring to a boil, reduce heat, cover and simmer 50-60 minutes or until chicken is fork tender.
• When finished cooking, remove chicken and vegetables from broth to large bowl or platter. Discard any skin or bones and chop or shred chicken.
• In a medium bowl, combine flour, no sodium baking powder and shortening. Cut shortening into flour using a fork, pastry cutter or potato masher.
• Pour in about 1/2 cup of the milk, reserving the remaining. Using a spatula mix it all together making sure to scrape down the sides and bottom. Your dough will be fairly sticky and shaggy, add more milk or flour if required.
• Dust your rolling surface with a generous amount of flour. Place dough on floured surface and dust top with more flour. Using a rolling pin, roll the dough out to about 1/8" to 1/4″ thick. Roll from the center out. Sprinkle more flour on the dough as necessary if it starts sticking to the rolling pin.
• Using a knife or pizza cutter, cut out dumplings into squares or rectangles a little over an 1" wide. They don't need to be perfectly shaped.
• Bring chicken broth up to a low boil. Begin adding dumplings one at a time so they don't stick together. Stir while adding them into the boiling chicken broth.
• Allow dumplings to cook for about 5-10 minutes. Then add back the chicken and vegetables. Stir to combine, reduce heat and simmer for about 20 minutes. Broth will thicken as the dumplings soak up the broth. Taste test a dumpling, it should not have a doughy taste when done.
• Towards the end of cooking, if you want or need a little thicker broth, you can thicken the broth with a little bit of cornstarch and water once the dumplings are cooked. Dumplings soak up a lot of broth so be sure to wait till the end.

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.

HEALTHY CHICKEN DUMPLING SOUP

Steps:

• 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).

ULTRA LOW FAT OLD FASHIONED CHICKEN & DUMPLINGS

Steps:

• 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.).

LOW CALORIE YET DELICIOUS CHICKEN AND BABY DUMPLINGS

Steps:

• 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.

HEALTHY CHICKEN AND DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.
• Add butter to pot; when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Gradually whisk in milk, and whisk milk mixture into broth. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.
• Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.
• Prepare dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter; cut into dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.

HEALTHIER SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• 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.