Low Sodium Chicken and Dumplings

This low-sodium chicken and dumplings recipe delivers all the warmth and flavor without the excess salt. Fluffy dumplings and tender chicken simmered in a flavorful broth – perfect for a cozy weeknight meal.

HOW DO I MAKE THIS LOW-SODIUM CHICKEN AND DUMPLING RECIPE?

Prepare the Chicken:

1. In a large pot, combine chicken, low-sodium chicken broth, onion, carrots, celery, garlic, bay leaf, dried thyme, and rosemary.

2. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until the chicken is fully cooked.

3. Then remove the chicken from the pot and shred it using two forks.

4. Discard the bay leaf and onion quarters. Return shredded chicken to the pot.

Make the Dumplings:

1. In a mixing bowl, sift together flour and baking powder.

2. Add dried parsley, thyme, and a bit of black pepper.

3. Stir in milk and melted butter until a soft dough forms.

4. Then bring the soup mixture to a low boil.

5. Drop dough by spoonfuls into the pot.

6. Cover and simmer for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.

Final Touches:

1. After 15 minutes, check the dumplings for doneness. They should be fluffy and not doughy in the center.

2. Adjust the seasoning of the soup with black pepper. Remember, we’re keeping it low in sodium, so taste before adding any salt.

3. Serve hot, garnishing with fresh parsley if desired.

Chicken and Dumplings Ingredients

Ingredients:

For the Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs
• 6 cups low-sodium chicken broth
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• Freshly ground black pepper, to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder (ensure it’s aluminum-free for lower sodium)
• ½ cup milk (any kind)
• 2 tablespoons unsalted butter, melted
• ¼ teaspoon dried parsley
• ¼ teaspoon dried thyme
• Freshly ground black pepper, to taste

Instructions:

Prepare the Chicken:

1. In a large pot, combine chicken, low-sodium chicken broth, onion, carrots, celery, garlic, bay leaf, dried thyme, and rosemary.
2. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until the chicken is fully cooked.
3. Then remove the chicken from the pot and shred it using two forks.
4. Discard the bay leaf and onion quarters. Return shredded chicken to the pot.

Make the Dumplings:

1. In a mixing bowl, sift together flour and baking powder.
2. Add dried parsley, thyme, and a bit of black pepper.
3. Stir in milk and melted butter until a soft dough forms.
4. Then bring the soup mixture to a low boil.
5. Drop dough by spoonfuls into the pot.
6. Cover and simmer for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.

Final Touches:

1. After 15 minutes, check the dumplings for doneness. They should be fluffy and not doughy in the center.
2. Adjust the seasoning of the soup with black pepper. Remember, we’re keeping it low in sodium, so taste before adding any salt.
3. Serve hot, garnishing with fresh parsley if desired.

Yield: 6

Low Sodium Chicken and Dumplings

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This Low-Sodium Chicken & Dumplings recipe delivers warmth & flavor without the salt! Easy weeknight dinner!

Prep Time 25 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 45 minutes

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs
• 6 cups low-sodium chicken broth
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• Freshly ground black pepper, to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder (ensure it's aluminum-free for lower sodium)
• ½ cup milk (any kind)
• 2 tablespoons unsalted butter, melted
• ¼ teaspoon dried parsley
• ¼ teaspoon dried thyme
• Freshly ground black pepper, to taste

Instructions

1. In a large pot, combine chicken, low-sodium chicken broth, onion, carrots, celery, garlic, bay leaf, dried thyme, and rosemary.

1. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until the chicken is fully cooked.
2. Then remove the chicken from the pot and shred it using two forks.
3. Discard the bay leaf and onion quarters. Return shredded chicken to the pot.

Make the Dumplings:

1. In a mixing bowl, sift together flour and baking powder.
2. Add dried parsley, thyme, and a bit of black pepper.
3. Stir in milk and melted butter until a soft dough forms.
4. Then bring the soup mixture to a low boil.
5. Drop dough by spoonfuls into the pot.
6. Cover and simmer for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.

Final Touches:

1. After 15 minutes, check the dumplings for doneness. They should be fluffy and not doughy in the center.
2. Adjust the seasoning of the soup with black pepper. Remember, we're keeping it low in sodium, so taste before adding any salt.
3. Serve hot, garnishing with fresh parsley if desired.

Notes

The recipe makes 6 servings

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 241Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 87mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 60g