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Lighter Chicken and Dumplings
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Lighten up with veggie-packed dish and low-fat soup gravy.
Ingredients:
  • 1 (10.75 ounce) can reduced fat cream of chicken soup
  • 1 (14.5 ounce) can low-fat, low sodium chicken broth
  • 0.5 cup milk
  • 1 tablespoon vegetable oil
  • 0.25 cup chopped onion
  • 0.5 cup chopped celery
  • 3 skinless, boneless chicken breast halves - cut into strips
  • 1 teaspoon celery seed
  • ground black pepper to taste
  • 1 cup sifted all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons vegetable oil
Instructions:
  • Combine cream of chicken soup, chicken broth, and milk in a large saucepan or Dutch oven. Simmer over medium heat until it reaches a gentle bubble.
  • In a skillet over medium-high heat, warm up 1 tablespoon of oil. Cook chicken strips, onion, and celery until chicken is done and onions are soft. Transfer everything to a soup pot and combine. Simmer on low for 30 to 45 minutes. Season with celery seed and black pepper to taste.
  • Combine flour, baking powder, and salt in a medium bowl. In a separate small bowl, whisk together 1/2 cup of milk and 2 tablespoons of oil. Pour the wet ingredients into the dry mixture and gently stir until just combined.
  • Spoon dollops of the dumpling mixture into the bubbling chicken stew. Cover and bring to a gentle boil. Cook undisturbed for 12 to 15 minutes. Ladle into bowls and serve piping hot. Enjoy without lifting the lid!

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