Classic Chicken Dumplings is a tasty meal that is always on the favorite’s list but to make things a bit healthier, it uses whole wheat flour to make the dumplings and more veggies. You will really love how each bite is filled with so much flavor but at the same time bagging in nutrients and dietary fiber that it has to offer plus the sodium levels are definitely low for this recipe. We made sure that the chicken added in is boneless and skinless to keep it a heart healthy meal.
Benefits of Eating Classic Chicken Dumplings
One of the ingredients in Classic Chicken Dumplings is the canola oil which has distinct health benefits to offer. Just like olive oil, more and more people are using canola oil because it sure is a healthy alternative. Canola oil actually comes from plants which is why it has anti-oxidants and vitamins. It is also low in saturated fats and contains omega-3 acids which is good for the heart.
Ingredients of Classic Chicken Dumplings
- 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 2/3 cup all-purpose flour
- 2 tablespoons canola oil, divided
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 14-ounce cans reduced-sodium chicken broth
- 1 cup water
- 1 1/2 cups frozen peas, thawed
Dumplings
- 1 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup nonfat buttermilk
Steps for Making Classic Chicken Dumplings
Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.
Time Table and Serving
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
- Serving: 6
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