Cottage Foodie Diet Recipes

Must Have Mondays – Chicken and Dumplings

October 13, 2014

I love Chicken and Dumplings.  Okay – I don’t actually eat the chicken part because I am a vegetarian but I love cooking it, the way it makes the house smell (so much like my sweet mom’s house) and I LOVE the dumplings. Did I mention I love the dumplings?

After years of testing on my chicken-and-dumpling-expert husband, I have come up with what I think it a fantastic recipe, and one that is healthier than your standard Chicken and Dumplings – without sacrificing any taste. I hope you agree!

Chicken and Dumplings


Pam Cooking Spray

1/2 cup all purpose flour

Four large chicken breasts, skin on

salt and pepper

1/2 cup diced carrots

1/2 cup diced celery

One large onion, diced

1/2 teaspoon ground thyme

1/4 teaspoon ground turmeric

6 cups low sodium (low salt) chicken broth

1/2 cup skim milk

For the Dumplings:

1 1/2 cups all purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

salt to taste

1 1/2 cups skim milk (for dairy free use Almond milk!)

2 tablespoons minced fresh parsley (optional)

Sprinkle chicken with optional salt and pepper, then dredge in flour.

Spray Pam cooking spray in the bottom of a large pot and brown chicken on both sides over medium high heat.


Remove chicken from the pot and put on a clean plate. In the same pot, add diced onions, carrots and celery.


Stir and cook for 3 to 4 minutes over medium high heat.

Stir in ground thyme and turmeric, then add chicken broth.  Add browned chicken back to pot, cover and simmer for twenty minutes.

While chicken is simmering, make the dough for the dumplings: Sift together all dry ingredients, then add skim milk, stirring gently to combine. Set aside.

Remove chicken from pot and shred, using two forks.  Return shredded chicken back to pot, add 1/2 skim milk and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot.

Add minced parsley, if using.  Cover the pot halfway and continue to simmer for about 15 minutes.  Take a slotted spoon and flip the dumplings over (gently!) and simmer for another 10-15 minutes.  Let sit for ten minutes before serving.


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