Chicken and Dumplings - Lighter Fare

“When I grew up and heard "chicken and dumplings" for dinner I knew that essentially meant chicken with biscuits and gravy. Though it was good, I couldn't imagine feeding something so unhealthy to my family. I had to change it. This is a great recipe I found somewhere online that I edited quite a bit. The finished product was outstanding. My little one will rarely eat anything new and he actually licked the broth from the bowl.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the chicken in 4 cups of water until cooked through. Remove from heat, reserve the broth for the soup. Chop or shred the chicken to your desired preference.
  2. In large soup pot, heat 1 tbsp butter over medium heat. Add onions and garlic, cook until softened.
  3. Add remaining ingredients and bring to a slight boil. Reduce heat and simmer for 30 minutes.
  4. In small sauce pot, combine milk, butter, nutmeg, and salt. Bring to a boil and remove from heat immediately.
  5. Slowly stir in flour until it batter begins to pull away from sides. Add eggs very slowly, mixing well.
  6. Add 1/3 spoon sized dumplings to soup. Cook for 5-10 minutes or until dumplings are cooked through.

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