I don’t know about y’all, but when I’m trying to eat healthier, it’s the comfort foods that I really crave. What is it about trying to eat well, that makes us crave all of the things that are so bad for us? One of my favorite comfort foods is chicken and dumplings. Tonight, I decided to try the current two-ingredient dough craze that’s gone viral in the Weight Watchers world to see if I can make a chicken and dumpling recipe that would satisfy my craving without crashing my diet. I’m here to tell you folks, that this recipe is light done right. Try this recipe and think of your grandma in her kitchen as you’re cooking! ~Tracy
Ingredients:
½ c. yellow onion, finely chopped
5 c. fat free chicken broth
3 c. cooked white meat chicken (I like to use shredded chicken breasts from rotisserie chickens)
1 ½ c. self-rising flour
1 ½ c. plain, non-fat Greek yogurt
1 t. kosher salt
Instructions:
In a large soup pot (approx. 3 qt.), sauté the onions in 3 or 4 T. of your chicken broth, just until the onion begins to become translucent. Add in the remaining chicken broth and cooked chicken. Bring to a heavy simmer (no need for a full boil, you want the mixture to be lightly bubbling).
While the chicken and broth are heating, mix together the flour, salt, and yogurt until they form a sticky dough.
Once the chicken broth is simmering heavily, spray two small spoons with cooking spray. Drop dumplings by spoonsful into the simmering broth mixture until all of the dough is used.
Allow dumplings to cook in the broth for approximately 5 minutes. Remove a large dumpling and cut open to test doneness. When the middle of the larger dumplings appear cooked through, remove the pot from heat. Allow the pot to sit for approximately 5 minutes before serving so that all dumplings finish cooking within the hot broth.
Weight Watchers info.: Makes approximately 8, 1 cup servings at 2 Weight Watchers Freestyle points each.
Life Changing Chicken and Dumplings
Ingredients
Ingredients:
- • ½ c. yellow onion, finely chopped
- • 5 c. fat free chicken broth
- • 3 c. cooked white meat chicken (I like to use shredded chicken breasts from rotisserie chickens)
- • 1 ½ c. self-rising flour
- • 1 ½ c. plain, non-fat Greek yogurt
- • 1 t. kosher salt
Instructions
- In a large soup pot (approx. 3 qt.), sauté the onions in 3 or 4 T. of your chicken broth, just until the onion begins to become translucent.
- Add in the remaining chicken broth and cooked chicken. Bring to a heavy simmer (no need for a full boil, you want the mixture to be lightly bubbling).
- While the chicken and broth are heating, mix together the flour, salt, and yogurt until they form a sticky dough.
- Once the chicken broth is simmering heavily, spray two small spoons with cooking spray.
- Drop dumplings by spoonsful into the simmering broth mixture until all of the dough is used.
- Allow dumplings to cook in the broth for approximately 5 minutes; then remove a large dumpling and cut open to test doneness.
- When the middle of the larger dumplings appear cooked through, remove the pot from heat.
- Allow the pot to sit for approximately 5 minutes before serving so that all dumplings finish cooking in the hot broth.
Notes
WW Freestyle Info.: Makes approximately 8, one-cup servings at 2 points each.