Well, I just got home from Florida and gosh it is COLD!! I rushed in the door, turned up the heat and promptly started Chicken and Dumplings. Just like the rest of America I am going to try and make some better food choices. I really had a come to Jesus moment over the holidays and decided I really need to take my health a little bit more seriously. Keep working hard but not at the expense of my health. I am going to go back to the gym. I am a happier nicer wife and mother when I am exercising. So, when my mind said chicken and dunplings I had to think of a way to lighten up these thigh thickening bowls of happiness. Most importantly…not sacrifice taste or texture. So here is my lighter healthier chicken and dumplings:
Ingredients
- 2 tbsp. olive oil
- 4 chicken breasts, with bones but skinless
- 1 onion, chopped
- 4 celery ribs, chopped
- 3 carrots, chopped
- 2 tsp. rosemary
- 1 tsp. thyme
- 2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 3 cups chicken stock, low sodium
- 2 cups of water
- 1 can reduced fat cream of chicken soup
- 2 cups reduced fat Bisquick
- 1/4 cup 1% milk
- 1 tablespoon chives, chopped
Instructions
- Place olive oil in large stock pot and heat over medium heat. Add in the onions, carrots, celery, rosemary and thyme till tender. Place the chicken breasts in the stock pot and allow to brown slightly. Then top with the chicken stock, cream of chicken soup and water. Bring to a simmer and then cover for 30 minutes. Once it is done remove the chicken breasts from the soup. Using a fork shred the meat away from the bone. Return the meat to the soup and place the lid on.
- While chicken in cooking, time to make the dumplings. In a medium sized bowl mix together the bisquick, milk and chives. It will be thick like drop biscuits. Take the lid off and then drop 1 teaspoon of biscuit batter into simmering pot. They will drop and then pop right up. Place the lid back on and allow to cook on medium low for 20 minutes. DO NOT PEEK or BOIL. That makes the dumplings heavy and they will fall to the bottom and turn into lead lumps of dough.
- After 20 minutes remove from heat and dip into bowls! Enjoy!
Hi Caryn! This sounds yummy. Is there something I could use to substitute the cream of chicken soup?
Jill- here is a homemade way to make cream of whatever…
2T butter + 2T flour + 1 c. milk. Add whatever (beef/chicken/veggie soup base or bouillon, seasonings and even veggies!)
Ate this today after you made it! So yummy! Chicken and Dumplings is one of my favorite meals. I like that you made this healthier. It looks easy to make as well. I can’t wait to make it myself!
How many servings does this make? I am wanting to figure out calories. Thank you.
Elizabeth I just make a big pot full….I would suppose it is about 8-10 servings. Hope you enjoy as much as my family has this week!