Low Fat Chicken And Dumplings Food

HEALTHY CHICKEN DUMPLING SOUP

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken until no longer pink. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender., Meanwhile, for dumplings, in a large bowl, beat the egg whites and cottage cheese until blended. Add water and salt. Stir in the flour and mix well., Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering).

LIGHTER CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
• To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
• Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

HEALTHIER SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
• Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.

LOW FAT CHICKEN AND DUMPLINGS

Steps:

• In large saucepan, bring water to a boil over high heat.
• Add chicken, return to a boil, lower heat.
• Cover chicken and simmer for 30 minutes or until it is fork tender.
• Remove chicken and defat the stock.
• Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
• In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
• Drop by teaspoonfuls into the boiling broth.
• Let boil 15 minutes without stirring to thicken.
• Do Not Stir.

ULTRA LOW FAT OLD FASHIONED CHICKEN & DUMPLINGS

Steps:

• To prepare chicken with broth:.
• Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
• Add chicken broth, water and all ingredients.
• Simmer 30 minutes over low heat, uncovered.
• To prepare dumplings:.
• Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
• To cook dumplings:.
• Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).

LOW FAT CHICKEN AND DUMPLINGS

Steps:

• Boil chicken, separate chicken and let cool.
• Chop up chicken into bite size cubes.
• Add broth to remaining water and bring to a boil.
• Layer tortillas with flour, alternating and cut into squares.
• Slowly drop squares into boiling broth and stir slowly.
• Add extra flour to thicken broth to liking.
• Add chicken back to mixture.

CHICKEN AND DUMPLINGS (LOW-FAT)

Steps:

• Coat large dutch oven with cooking spray.
• Add potatoes, onion, celery, carrots and chicken, cook for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add bacon bits.
• In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

HEALTHY CHICKEN AND DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.
• Add butter to pot; when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Gradually whisk in milk, and whisk milk mixture into broth. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.
• Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.
• Prepare dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter; cut into dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.

CHICKEN AND DUMPLINGS LOW FAT

Steps:

• Combine chicken, vegetables, onion, and chicken broth (reserve 1/2 cup, plus 1 Tbsp. broth) in 4 quart slow cooker.
• Cover and cook on high 2 hr.
• Mix biscuit mix with reserved broth until moistened. Drop by tablespoon over hot chicken and vegetables.
• Cover and cook on high 10 min. Uncover and cook on high 20 minutes more.