Tasty Low Fat Chicken Stuff For Chicken Dumplingsbiscuits Food

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CHICKEN STEW



Chicken Stew image

This chicken stew is a hearty blend of tender chicken pieces, potatoes and vegetables, all in a thick and rich broth. The perfect comfort food classic to warm up with on a cold day!

Provided by Sara Welch

Categories     Soup

Time 1h5m

Number Of Ingredients 17

1 tablespoon olive oil
2 pounds boneless skinless chicken thighs (cut into 1 1/2 inch pieces)
salt and pepper to taste
1 onion (diced)
3 carrots (halved and sliced into 3/4 inch chunks)
1/2 cup celery (sliced)
2 teaspoons minced garlic
1/4 cup butter
1/4 cup flour
5 cups chicken broth
3/4 pound small yellow potatoes (halved or quartered)
1 teaspoon dried Italian seasoning
3 sprigs fresh thyme
1 bay leaf
1/2 cup frozen peas
1/2 cup frozen cut green beans
2 tablespoons chopped parsley

Steps:

  • Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
  • Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
  • Remove the chicken from the pot; cover to keep warm.
  • Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
  • Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
  • Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
  • Slowly pour the broth into the pot, whisking constantly.
  • Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
  • Bring the stew to a simmer. Cook for 30 minutes or until potatoes are tender.
  • Stir in the frozen peas and green beans. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs.
  • Sprinkle with parsley, then serve.

Nutrition Facts : Calories 356 kcal, Carbohydrate 19 g, Protein 36 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 117 mg, Sodium 995 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. -Nancy Tuck, Elk Falls, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 celery ribs, chopped
2 medium carrots, sliced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups cubed cooked chicken breast
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Steps:

  • In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer. , For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 964mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS



Easy Chicken and Dumplings with Biscuits image

Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.

Provided by Ed Herro

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 8

Number Of Ingredients 20

2 tablespoons olive oil, or more as needed
1 cup chopped celery
1 cup chopped carrots
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, finely chopped
½ stick butter
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
4 medium Yukon Gold potatoes, cubed
¼ cup all-purpose flour
1 quart water
1 (10.5 ounce) can cream of chicken soup
¼ cup lemon juice, or to taste
3 cubes chicken bouillon
1 ½ tablespoons poultry seasoning
1 teaspoon ground cayenne pepper
1 bay leaf
1 ½ pounds cooked chicken breast, chopped
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
  • Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
  • Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
  • Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
  • Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g

CHICKEN CASSEROLE WITH HERBY DUMPLINGS



Chicken casserole with herby dumplings image

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
3 tbsp plain flour
2 tbsp sunflower oil
2 onions, sliced
2 carrots, diced
200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
3 bay leaves
3 sprigs thyme
250ml red wine
3 tbsp tomato paste
1 chicken stock cube
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
  • Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
  • Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
  • Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
  • Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium

CHICKEN & DUMPLING CASSEROLE



Chicken & Dumpling Casserole image

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, cubed
2 garlic cloves, minced
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas
4 cups cubed cooked chicken
DUMPLINGS:
2 cups biscuit/baking mix
2 teaspoons dried basil
2/3 cup 2% milk

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9-in. baking dish. , For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture., Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 393 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1313mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

TASTY LOW FAT CHICKEN STUFF FOR CHICKEN & DUMPLINGS/BISCUITS



Tasty Low Fat Chicken Stuff for Chicken & Dumplings/Biscuits image

This is a really fast and tasty "home cooking" sort of dinner. I top it with my Recipe #73236 but you could use any kind of drop biscuit. You could also use a can of refrigerated biscuits if you'd like. In that case I would cut each one in 4 pieces and then sprinkle them on the top. This recipe is adapted from one in JoAnna Lund's "Cooking Healthy With a Man In Mind."

Provided by ladypit

Categories     Stew

Time 40m

Yield 3-6 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can low-fat cream of chicken soup
1/4 cup fat free sour cream
1 teaspoon italian seasoning
2 teaspoons onion flakes
1 1/2 cups diced cooked chicken
3/4 cup frozen peas
1 cup sliced cooked carrot (frozen or a can, drained)

Steps:

  • Preheat your oven to 375°F.
  • Spray an 8x8-inch pan with cooking spray.
  • In a large pan mix the soup, sour cream, and seasoning.
  • Cook and stir over medium heat until it is hot and bubbly.
  • Add the chicken and veggies.
  • Stir it well to combine.
  • Pour it into your prepared pan.
  • Top it with some sort of biscuits.
  • Bake 20 to 25 minutes or until the top is nicely browned.

Nutrition Facts : Calories 183.4, Fat 5.2, SaturatedFat 1.5, Cholesterol 54.4, Sodium 133.7, Carbohydrate 12.8, Fiber 2.8, Sugar 5.6, Protein 20.8

CHICKEN AND DUMPLINGS



Chicken And Dumplings image

These chicken and dumplings are absolutely delicious and simple to make. Enjoy a perfect comfort food meal that will take you back to childhood.

Provided by Michelle

Categories     main dish

Time 55m

Number Of Ingredients 7

2 lb boneless, skinless chicken breasts
6 c low sodium chicken stock
4 egg yolks
2-3 c flour
1 t pepper
1/4 c butter
salt, to taste

Steps:

  • Bring chicken stock to a boil. Add chicken and turn to simmer. Cook 20 to 25 minutes, then remove chicken. Cut into bite size pieces and set aside.
  • Add butter to still simmering broth, then turn off heat and let butter melt.
  • Beat 4 egg yolks until fluffy. Slowly add 1 c of the broth with butter to eggs. Add a tablespoon at a time and whisk for the first 3-4 additions to prevent eggs from scrambling.
  • Add pepper and flour 1 c at a time. Mix with a fork until it forms a slightly sticky dough. Depending on humidity, you need anywhere between 2-3 cups of flour.
  • Roll out dough on lightly floured surface to 1/4" thick. Cut into strips.
  • Bring broth back to a boil and add salt. Drop in noodles a few at a time. Cook until all dumplings rise to the surface, then simmer 3 minutes more.
  • Add cut up chicken, stir and let broth reduce to desired consistency.

Nutrition Facts : Calories 438 calories, Carbohydrate 42.6 grams carbohydrates, Cholesterol 178 milligrams cholesterol, Fat 12.5 grams fat, Fiber 1.3 grams fiber, Protein 36 grams protein, Sodium 612 milligrams sodium, Sugar 3 grams sugar

LOW FAT CHICKEN AND DUMPLINGS



Low Fat Chicken and Dumplings image

I got this recipe from the So Fat, Low Fat, No Fat Cookbook and then made a few changes to suit my family...

Provided by Jenn Serkedakis

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 cups water
6 -8 boneless skinless chicken breasts
1/2 cup egg substitute
1 cup skim milk
2 cups self-rising flour
1 (10 1/2 ounce) can low-fat cream of chicken soup

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.

CHICKEN AND DUMPLINGS RECIPE BY TASTY



Chicken And Dumplings Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, kosher salt, black pepper, McCormick® Poultry Seasoning, vegetable oil, water, small yellow onion, medium carrot, celery, fresh parsley, garlic, McCormick® Garlic Powder, all-purpose flour, baking powder, schmaltz, buttermilk

Provided by Chris Salicrup

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 lb bone-in, skin-on chicken thighs
5 teaspoons kosher salt, divided
2 ½ teaspoons black pepper, divided
1 tablespoon McCormick® Poultry Seasoning
2 teaspoons vegetable oil
8 cups water
1 small yellow onion, quartered
1 medium carrot, roughly chopped, plus 2, sliced, divided
1 stalk celery, roughly chopped, plus 2, sliced, divided
1 bunch fresh parsley, stems and leaves separated, divided
2 cloves garlic, minced
2 teaspoons McCormick® Garlic Powder
2 cups all-purpose flour, divided
1 ½ teaspoons baking powder
3 tablespoons schmaltz, reserved from chicken thighs
¾ cup buttermilk

Steps:

  • Season the chicken thighs all over with 2 teaspoons of salt, 1 teaspoon of pepper, and the poultry seasoning.
  • In a large Dutch oven, heat the vegetable oil over medium heat. Place seasoned chicken, skin-side down, in the hot oil and begin to render the chicken fat, about 5 minutes. Once the skin in crispy, flip the chicken and continue cooking for 3 minutes more. Remove the chicken from pot and set aside. Pour the chicken fat into a small bowl and reserve.
  • Add the water, onion, the chopped carrot, chopped celery, and parsley stems to the pot. Return the chicken thighs to the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and discard the skin and bones. Shred the meat and set aside. Strain the stock through a fine-mesh sieve and discard the vegetables.
  • Add 1 tablespoon of the reserved chicken fat to the pot over medium heat, along with the sliced carrots, sliced celery, garlic, and 2 tablespoons of flour. Stir to combine.
  • Slowly add the reserved chicken stock, 2 teaspoons of salt, 1 teaspoon of pepper, and the garlic powder. Add the shredded chicken back to the pot and bring to a simmer over low heat and continue cooking for 20 minutes or until the vegetables are tender.
  • Meanwhile, make the dumplings: In a medium bowl, combine the remaining cups of flour, the baking powder, remaining teaspoon of salt, remaining ½ teaspoon of pepper, and the remaining 3 tablespoons of reserved chicken fat. Mix with a fork to combine. Add the buttermilk and mix to incorporate, then knead for 2 minutes, until the dough comes together.
  • Pull off about 1 tablespoon of dough at a time and add to the soup. Continue cooking until the dumplings are cooked through, about 10 minutes.
  • Ladle into bowls and garnish with the parsley leaves.
  • Enjoy!

Nutrition Facts : Calories 602 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 53 grams, Sugar 5 grams

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