Herbed Chicken and Dumplings

Herbed Chicken and Dumplings Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.


2 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 285
Caloriesfromfat 16 %
Fat 5.2 g
Satfat 1.5 g
Monofat 1.9 g
Polyfat 1.2 g
Protein 25 g
Carbohydrate 35.2 g
Fiber 3.1 g
Cholesterol 55 mg
Iron 3.4 mg
Sodium 596 mg
Calcium 133 mg


Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk


1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

David Bonom,

Cooking Light

October 2008
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