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.
