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Lighter Chicken and Dumplings

(7 Votes)
30 Min

A few lighter ingredients and a lifestyle centered around moderation are all it takes to still enjoy a hearty recipe like Lighter Chicken and Dumplings. Packing all the comforting tastes and textures we crave, with some easy-on-the-waistline substitutes, this one's a keeper.

What You'll Need:
  • 2 celery stalks, sliced
  • 2 fresh carrots, cut into 1/4-inch slices
  • 1 small onion, coarsely chopped
  • 5 1/4 cups reduced-sodium chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken breast
  • 1 2/3 cups reduced-fat biscuit baking mix
  • 2/3 cup reduced-fat-free milk
What To Do:
  1. In a soup pot coated with cooking spray, saute, celery, carrots, and onion for 5 minutes. Stir in broth, poultry seasoning, and pepper.; bring to a boil. Reduce heat to simmer, then stir in chicken.
  2. In a large bowl, combine biscuit mix and milk. Drop by tablespoonfuls into simmering broth. Cover and simmer 10 to 15 minutes, or until a toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering! Ladle in to bowls to serve immediately.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have made this several times and it is delicious. But I don't follow the recipe like it is written. I cook the chicken and then add the carrots and celery to the broth and cook them until tender. I add the poultry seasoning and pepper and chicken and then the dumpling mix and cook for 10 to 15 minutes. This is much easier. It is more like a soup with the dumplings on top.

My guess is that they mean not to lift cover DURING the simmering time, but obviously, you will have to do so to check on it AFTER 10-12 minutes!!

This sounds good but some thoughts about what might cause a variation in the nutrition numbers. I am using two different purchased programs, both based on the USDA database and manufacturers' numbers, to manage my calculations for calories and carbs for pre-diabetes but I simply cannot come up close to the numbers on this recipe without changing the way I input the ingredients. I've played with this in both of them and have even calculated some of the numbers by hand as a double check. Measuring the veggies by the piece instead of by the cup or weight could account for some of the difference but I have a hunch it could also have something to do with the way the chicken is measured. I had to reduce the amount of chicken to 1 oz. by weight to even come close which is a really small serving of protein since my software considers a 1/2 cup at about 2.5 oz. And perhaps a generic low-fat biscuit mix might calculate differently? I used Bisquick Heartsmart numbers.

How can I test the doneness of the dumplings with a toothpick without lifting the cover? Impossible!!

I used the Calorie Count Recipe Analyzer. I've used it many, many times on other recipes (from various sites), and have always come close to what has been posted, so therefore, I have always trusted the results from this website. I want to make sure that I am getting accurate information - would you mind sharing which program you use? And yes, I also used 6 servings.

When I put this recipe into a program to analyze the NI - I got the following: Calories 297, Total Fat 5.9g, Saturated Fat 1.5g, Cholesterol 60mg, Sodium 1165mg, Carbohydrates 27.9g, Fiber 1.7g, Sugars 6.0g, Protein 29.7g. Quite a difference. I wonder which one is correct?

Thanks for your comment. This recipe was run through the same program we've been using for our diabetic cookbooks and recipes for years. Different programs may offer slightly different results. Also, our recipe is divided into 6 servings so this may differ from the serving size you're using. We hope this helps.


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