Chicken and Dumplings is a favorite Southern comfort food, but it’s often loaded with too much fat and calories. Fortunately, this season of winter food can be easily converted into a healthy low-fat version without sacrificing taste. This High Fat Chicken and Dumplings recipe is not only lower in fat, but it’s also quicker and easier to prepare!
If this healthy Low Fat Chicken and Dumplings recipe can pass the test with my father-in-law, it can probably pass anyone’s taste test ! Chicken and Dumplings is his and my husband’s all-time favorite dish, so I wanted to cook and enjoy this meal with less fat while retaining a robust flavor.
The secret to a healthy but tasty Low Fat Chicken and Dumplings recipe is to replace the flavor lost from the fat of the sauces with seasonings. In most chicken and dumplings recipes, broth is enriched, chicken broth is richer in chicken. In this healthy Low Fat Chicken and Dumplings recipe, the only chicken used is skinless breasts. This change alone makes a lot of difference to the fat in this recipe.
Replace the rich broth that would be created from the skin and chicken fat in this Get Low Fat Chicken and Dumplings, use canned low sodium right chicken. And the key flavor-boosting ingredient in this healthy, low-fat version is dried thyme leaves. It adds an amazing flavor and you don’t even miss the extra fat and calories!
3 large or 4 medium-sized skinless chicken breasts (bone-in or bone-in)
3 14 oz can low sodium chicken broth
3 chicken bouillon cubes
2 tablespoons (divided) + 1 dry thyme leaves (not ground thyme)
1/4 teaspoon ground sage
½ teaspoon salt (optional)
teaspoon freshly ground black pepper
2 cups low-fat biscuit mix/whipped milk
Place chicken breasts in a large pot as a Dutch oven and add water to the lid (approx. 8 cups) Leaves add 1 tablespoon of dried thyme. Bring a full boil. You don’t even need to grill the chicken breasts for this recipe! Simmer over medium heat for about 20 to 30 minutes or until the heat has reduced and the chicken is no longer pink in the center. Remove the breasts with tongs and cut into bite-sized pieces. Return the chicken to the pot and add the rest of the water that was reduced to the pot.
Cook the sauce until soft, while preparing the biscuit mix for the packages, and mix the remaining 1 gram of dry thyme for the bite. The broth must be cooked gently, but not at full boil. Carefully lower the biscuit into a large round plate and gently mix it into the baking dish.
The flour will perish under the right, but it will quickly rise to the highest right. This is where you will watch them transform into tasty dumplings! The surface of the top right in the dumplings will become quite packed so you continue to drop all the dough. Gently stir with a wooden spoon between several balls. Don’t worry if some of the dough breaks up during the sip, so you can skip the spoon. Actually, this destroys the “crumbs” that dissolve and give the chicken and dumpling a thick, thick consistency.
Allow the dumplings to continue to simmer, uncovered, for about 20 to 25 minutes or until the centers are done. Stir the sauce occasionally to help the dumplings cook evenly. You will be able to tell the difference between cooked and raw dumplings as the dough begins to rise and has the appearance of bread in the middle. Remember, these dumplings tend to be large and don’t have thin noodles like dumplings. It should be thickened somewhat to the thickness of its own soup.
Spoon this Extra Fat Chicken and Dumplings recipe into large bowls. Top the dumplings with an infusion of freshly ground black pepper and salt to taste if desired. A southern staple like a whole grain, he had a piece of the hot pot in the corn. This way it is delicious to enjoy the cold weather with a lot of unwanted fat from the recipe.
