Meg Goes Nom Nom

Chicken and Dumplings!  Doesn’t the name just evoke immediate comfort?  I have a recipe (adapted from this recipe) for a low-calorie version that I frequently make for dinner (see here and here), and I believe that I have finally perfected it. It is so tasty and comforting, easy, low-calorie, and conveniently serves 2 people.

Lightened Up Chicken and Dumplings

Soup Ingredients:

• 1 (14.5 oz) can reduced sodium chicken broth
• 2 tsp sodium-free instant chicken bouillon granules (I use these) + 2 cups water
• 1 pound bag frozen soup veggies
• 2-3 small red potatoes, chopped
• 1/2 pound boneless skinless chicken breast, cut into bite-size pieces
• Seasonings: black pepper, a few shakes of dried thyme (maybe ~1/2 tsp), 2 bay leaves

Combine the above ingredients into a pot, including the uncooked cut-up chicken breast, bring to a boil, and simmer for 15 minutes.

Dumpling Ingredients:

• 1/2 cup flour
• 2 tsp. dried parsley flakes
• 1 tsp baking powder
• 2 pinches salt
• 6-7 Tablespoons milk

Drop teaspoonfuls of dumpling batter into broth and veggie mixture, cover, and let simmer for 15 minutes. The dumplings will puff up and become nice and fluffy inside, and moist on the outside.

It doesn’t get much easier than this. I used a combination of chicken broth + bouillon and water since I didn’t have much broth on hand, and I loved the flavorful combination. However you could certainly use all broth (which I used to do – two 14.5 oz cans) or all bouillon and water (4 cups water plus 4 tsp bouillon). I really recommend this recipe!