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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:
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- 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:
- In a large pot, combine chicken, low-sodium chicken broth, onion, carrots, celery, garlic, bay leaf, dried thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until the chicken is fully cooked.
- Then remove the chicken from the pot and shred it using two forks.
- Discard the bay leaf and onion quarters. Return shredded chicken to the pot.
Make the Dumplings:
- In a mixing bowl, sift together flour and baking powder.
- Add dried parsley, thyme, and a bit of black pepper.
- Stir in milk and melted butter until a soft dough forms.
- Then bring the soup mixture to a low boil.
- Drop dough by spoonfuls into the pot.
- Cover and simmer for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.
Final Touches:
- After 15 minutes, check the dumplings for doneness. They should be fluffy and not doughy in the center.
- Adjust the seasoning of the soup with black pepper. Remember, we’re keeping it low in sodium, so taste before adding any salt.
- Serve hot, garnishing with fresh parsley if desired.
Yield: 6
Low Sodium Chicken and Dumplings
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
- In a large pot, combine chicken, low-sodium chicken broth, onion, carrots, celery, garlic, bay leaf, dried thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until the chicken is fully cooked.
- Then remove the chicken from the pot and shred it using two forks.
- Discard the bay leaf and onion quarters. Return shredded chicken to the pot.
Make the Dumplings:
- In a mixing bowl, sift together flour and baking powder.
- Add dried parsley, thyme, and a bit of black pepper.
- Stir in milk and melted butter until a soft dough forms.
- Then bring the soup mixture to a low boil.
- Drop dough by spoonfuls into the pot.
- Cover and simmer for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.
Final Touches:
- After 15 minutes, check the dumplings for doneness. They should be fluffy and not doughy in the center.
- Adjust the seasoning of the soup with black pepper. Remember, we're keeping it low in sodium, so taste before adding any salt.
- Serve hot, garnishing with fresh parsley if desired.
Notes
The recipe makes 6 servings
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 87mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 60g
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