Description
This Tasty Low Calorie Chicken and Dumplings recipe offers a comforting, healthy twist on the classic dish. Featuring a savory chicken stew loaded with aromatic vegetables and fluffy dumplings made with buttermilk, this meal is perfect for those seeking a satisfying, lower-calorie option without sacrificing flavor.
Ingredients
Scale
Savory Chicken Stew:
- 2.5 tbsp olive oil
- 1 onion, diced into 1/2-inch pieces
- 1 cup celery, sliced into 1/4-inch crescents
- 1 cup carrots, sliced
- 2 garlic cloves, minced
- 2 tbsp flour
- 2 tsp thyme
- 1 bay leaf
- 6.5 cups chicken broth (Swanson unsalted preferred)
- 3 cups shredded chicken, bite-sized pieces
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Dumplings:
- 1 cup all-purpose flour (King Arthur recommended)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 9 tbsp cold buttermilk
- 1 egg
- 1 tbsp melted butter, cooled slightly
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and carrots, cooking until softened and fragrant, about 5-7 minutes. Stir occasionally to prevent sticking.
- Add Garlic and Flour: Add minced garlic to the pot and cook for another minute until fragrant. Sprinkle 2 tablespoons of flour over the vegetables and stir well to combine, allowing it to cook slightly and create a roux base for thickening the stew.
- Incorporate Herbs and Broth: Stir in thyme and the bay leaf, then gradually pour in the 6.5 cups of chicken broth while stirring to prevent lumps. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Add Chicken and Season: Add shredded chicken to the simmering broth. Stir in parsley, lemon juice, salt, black pepper, and cayenne pepper. Let the stew simmer gently to meld flavors, about 10 minutes.
- Prepare Dumpling Batter: In a medium bowl, whisk together 1 cup all-purpose flour, baking powder, salt, and black pepper. In another small bowl, beat together cold buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir just until combined to form a slightly sticky dough.
- Add Dumplings to Stew: Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot with a lid and cook for 15 minutes over low heat without lifting the lid to allow dumplings to steam and cook through.
- Final Touches: After 15 minutes, check dumplings for doneness by ensuring they are set and cooked inside. Remove the bay leaf from the stew. Adjust seasoning if necessary and serve hot.
Notes
- Use unsalted chicken broth to control salt levels in the dish.
- Cold buttermilk helps create fluffier dumplings.
- Do not lift the lid while dumplings are cooking to prevent them from falling apart.
- For a spicier kick, increase cayenne pepper to taste.
- This dish reheats well and can be stored in the fridge for up to 3 days.
