Low Fat Homemade Dumplings in Chicken Soup

Warm up your dinner table with this comforting and nutritious recipe for Low Fat Homemade Dumplings in Chicken Soup! Featuring tender, shredded chicken breasts, a medley of vibrant vegetables, and fluffy, light dumplings, this dish is packed with wholesome flavor without the guilt. The broth is gently seasoned with dried thyme and a touch of fresh parsley for a beautifully aromatic and satisfying soup. The low-fat dumplings are made with just a handful of simple ingredients like all-purpose flour, low-fat milk, and an egg white, creating a guilt-free twist on a classic comfort food. Ideal for a cozy family meal, this one-pot recipe comes together in just under an hour, making it perfect for weeknight dinners or when you're craving something warm and hearty. Whether you're watching your calories or just looking for a healthier way to enjoy a timeless favorite, this low-fat chicken and dumpling soup is sure to hit the spot!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, sliced
• 2 medium celery stalks, sliced
• 3 pieces garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 cup low-fat milk
• 1 large egg white
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large pot, heat the olive oil over medium-high heat. Add the chicken breasts and cook until lightly browned on both sides, about 5 minutes per side. Remove the chicken and set aside.

Step 2

In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté for 5 minutes until the vegetables are starting to soften.

Step 3

Pour the low-sodium chicken broth into the pot, and add the bay leaf, dried thyme, salt, and black pepper. Bring to a gentle boil.

Step 4

Return the chicken breasts to the pot, reduce the heat to simmer, and cook for 15 minutes or until the chicken is cooked through.

Step 5

Meanwhile, in a mixing bowl, combine the all-purpose flour and baking powder. Stir in the low-fat milk and egg white until just combined, being careful not to overmix.

Step 6

Remove the chicken breasts from the pot and let cool slightly before shredding the meat with two forks.

Step 7

Return the shredded chicken to the pot. Using a tablespoon, drop spoonfuls of the dumpling dough into the simmering soup. They will puff up as they cook.

Step 8

Cover the pot and let the dumplings cook for 10-12 minutes, until they are fluffy and cooked through.

Step 9

Stir in the chopped fresh parsley just before serving.

Step 10

Serve hot, making sure to include both the dumplings and the hearty soup in each bowl.

Nutrition Facts

Serving size	(2901.2g)

Amount per serving	% Daily Value*
Calories	1473.4

Total Fat 34.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 305.4mg	0%
Sodium 4352.0mg	0%
Total Carbohydrate 140.1g	0%
Dietary Fiber 11.2g	0%
Total Sugars 26.0g
Protein 147.9g	0%

Vitamin D 53.9IU	0%
Calcium 351.5mg	0%
Iron 11.2mg	0%
Potassium 1967.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 40.4%

Carbs: 38.2%