Healthy Chicken And Dumplings Recipe
This healthy chicken and dumplings recipe is a game-changer! It’s comforting, filling, and made with healthy, real food ingredients! Psst… you can even make it dairy-free and gluten-free!
Chicken and dumplings is soothing comfort food. A good, warm bowl of the stuff can ease a world of stress and tension.
Stove Top Chicken And Dumplings
You have two options with this recipe. Stovetop or slow cooker. If you opt for the stovetop, you’ll want a large stockpot. If you don’t have one, you’ll want to cut the recipe in half. This makes approximately 5½ quarts.
Chicken And Dumplings In The Crock Pot
If you prefer crockpot chicken and dumplings, I have you covered! Below are instructions for making this in a slow cooker. You will need a slow cooker that is a minimum of 5½ quarts in size.
Whole Grain Dumplings
Just a word of caution. If you are not used to whole grain dumplings, they may take a little getting used to. I find these absolutely delicious, but it’s been a long time since I’ve eaten processed grains. So my taste buds are already adjusted. I will say that lots of people have tried this recipe and thoroughly enjoyed it. But I thought I should mention it because some folks really take issue with the switch to whole grains in a recipe like this.
And one more note, please avoid the use of regular whole wheat flour. Your dumplings will suffer for it. You want to use either whole wheat pastry flour or white whole wheat flour. I promise it makes a big difference in the finished texture of this soup.
And lastly, never overmix the dumpling dough. You want to make sure the flour gets totally mixed in, but you don’t want to develop the gluten too much or your dumplings will become very tough and dense. Never over mix!
Gluten Free Dumplings
Here again, these might take a little getting used to. They are slightly chewier and more coarse in texture. But still tasty!
The dough will be pretty sticky when you mix it. It’s best to just stir it the best you can with a wooden spoon.
Also, it won’t leave a film over the chicken and dumplings because of the lack of gluten. So your stew won’t be a thick as it would with wheat dumplings.
If you want your broth thicker (more stew-like), make a slurry with a ¼ cup cold broth and 3 tbsp. arrowroot powder or cornstarch. Then pour that into the stew and stir for a few minutes until things thicken up a bit.
Lastly, keep your gluten-free dumplings on the smaller side. You want small, bite sized pieces. Bigger dumplings don’t cook as well as wheat-based dumplings will.
How To Thicken Chicken And Dumplings
Wheat Flour Dumplings
If you are using gluten-based flour, you’ll want to thicken your stew with some roux. Personally, I always take a shortcut and make a “slurry” with flour and water, and whisk it into the simmering stew. But if you want to make a proper roux, that’s honestly the best way to thicken this.
Gluten Free Dumplings
If you are making this gluten-free, a little extra arrowroot powder will do the trick. But make a slurry with water first. Never sprinkle any starch powder directly into your stew or you’ll end up with little balls of starch instead of a thickened stew.
About The Ingredients
Stew Ingredients
Oil – This can be any oil you prefer to cook with. However, the lighter in flavor, the better.
Onion – This can be red or yellow onions. This measurement is approximately 1 large onion.
Carrots – You can use baby carrots or regular carrots. It’s up to you.
Celery – Slice these thin unless you like the chunkier texture.
Low-sodium chicken broth – make sure there is no sugar added (usually in the form of dextrose), and if you have the option, choose low sodium.
Dried marjoram – Dried works better than fresh in this case. Some folks don’t care for marjoram, but the flavor blends in pretty well here. Hard to pick out from the overall flavor.
Garlic powder – You can also use garlic granules.
Boneless, skinless chicken breasts – about 4 medium chicken breasts, cut into small chunks
Dumpling Ingredients
Whole wheat pastry flour – Or if you need gluten-free dumplings, use 2½ cups gluten-free oat flour.
Baking soda – Make sure it’s fresh or newer, or the dumplings won’t turn out well.
Salt – I used pink Himalayan salt, but use what you have on hand.
Oil – Again, use whatever oil you usually cook with.
Milk – Regular milk works well. But if you need this to be dairy-free, use unsweetened almond or cashew milk. Both flavors work pretty well here. Cashew milk will make things a tiny bit creamier than almond. But both are good.
How To Make Healthy Chicken And Dumplings
Stew Directions
In a skillet, heat the oil.
Combine the oil, onion, carrots, and celery. Sauté until the onions are translucent.
Slow Cooker Directions
Pour the broth into your crockpot.
Add the marjoram and garlic powder to the broth.
Then add the vegetables.
And finally, add the chicken to the slow cooker.
Dumpling Directions
In a large mixing bowl, combine the flour, baking soda, and salt. Whisk to blend well. Pour in the oil and milk and mix with a wooden spoon. The dough should be very sticky.
Turn the crockpot on high to get the broth hot. The broth MUST be hot before adding the dumplings. Depending on your slow cooker, this can take 30-60 minutes. Using two teaspoons, scoop up and round off your dumplings and scrap into your crockpot. (Just like making drop cookies)
I cooked this on high for about 3-1/2 hours total. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker on low, and cook until the dumplings and chicken are cooked through. (About 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.
If using wheat flour, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” layer. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Stirring this in will help thicken your stew… Break one open to be sure it’s cooked all the way. At this point, your stew is done.
Stove Top Directions
- Pour the broth into your stock pot.
- Add the marjoram, garlic powder, vegetables and chicken to the stock pot.
- Bring the pot to a slow boil. The broth MUST be at a slow boil before adding the dumplings.
- Using two teaspoons, scoop up and round off your dumplings and scrape into your pot. (Just like making drop cookies)
- Boil until the dumplings and chicken are cooked. (Break open a dumpling to see if it’s cooked all the way through)
- Note that the dumplings can leave an odd-looking film over the top of your stew as it simmers. This is totally normal. Simply break it up towards the end of cooking and stir everything into the stew. This film is just the flour which will help to thicken your stew.
What To Serve With Chicken And Dumplings
My go-to favorite is always a green salad and a side of crusty garlic bread. But honestly, this is a really complete meal on its own. You don’t have to worry too much about adding extras because this is filling stuff. But in a pinch, a nice green salad is always a good choice.
Need Supplies?
Here are a couple of things you will need for this recipe. If you don’t have them already, you can click on the image to get to it on Amazon. (Affiliate links)
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More Healthy Comfort Food
Chicken And Dumplings Recipe
Recipe updated 3/10/21.
Chicken And Dumplings Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- Slow cooker or stock pot
Ingredients
Stew Ingredients
- 2 tbsp. oil
- 2½ cups chopped onion (red or yellow onion)
- 3 cups sliced carrots
- 2 cups sliced celery
- 6 cups low-sodium chicken broth (no sugar added)
- 1 tbsp. dried marjoram
- 1 tbsp. garlic powder
- 4 medium boneless, skinless chicken breasts, cut into small chunks
Dumpling Ingredients
- 2 cups whole wheat pastry flour (2½ cups gluten free oat flour for a gluten free version)
- 1 tbsp. baking soda
- ½ tsp. salt
- 3 tbsp. oil
- 1 cup milk (unsweetened almond milk works for a non-dairy version)
Instructions
STEW DIRECTIONS
- In a skillet, heat the oil.
- Combine the, onion, carrots and celery. Sauté until the onions are translucent.
Dumpling Directions
- In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well. Pour in the oil and milk and mix with a wooden spoon.
Slow Cooker Directions
- Pour the broth into your crock pot.
- Add the marjoram, garlic powder.
- Add the vegetables next.
- Finally, add the chicken to the slow cooker.
- Turn the crock pot on high to get the broth hot. The broth MUST be hot before adding the dumplings. Depending on your slow cooker, this can take 30-60 minutes.Using two teaspoons, scoop up and round off your dumplings and scrap into your crock pot. (Just like making drop cookies)I cooked this on high for about 3-1/2 hours total. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker on low, and cook until the dumplings and chicken are cooked through. (About 6 hours). It's important to know how your slow cooker cooks here. Every slow cooker is slightly different.
- The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of "crust-like" layer. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Break one open to be sure it's cooked all the way. At this point, your stew is done. Cool slightly and serve.
Stove Top Directions
- Pour the broth into your stock pot.Add the marjoram, garlic powder, vegetables and chicken to the stock pot.Bring the pot to a slow boil. The broth MUST be at a slow boil before adding the dumplings.Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)Boil until the dumplings and chicken are cooked. (Break open a dumpling to see if it's cooked all the way through)Note that the dumplings can leave an odd looking film over the top of your stew as it simmers. This is totally normal. Simply break it up towards the end of cooking and stir everything into the stew. This film is just the flour which will help to thicken your stew.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted 10/20/2010.
Christine – Fabulous! I’m so happy you enjoyed it!
Audra – It makes approximately 4 quarts.
Bj – No, they are different.
Could I use what I have on hand (all purpose and whole wheat all purpose) in place?
BJ – You can try, but others have not had great success with substitutions.
Kmpierce – It may turn out a little different. Fingers crossed!
Gail – I’m glad you enjoyed it! Feel better soon!
Kelsey – I’m happy you enjoyed it!
Cec5 – Fabulous! Glad you enjoyed it, thanks!
I have this in the slow cooker as I type. I am just wondering is the soup supposed to be watery or thick. In the picture you posted it looks thick?
Susiegq – Yes, it’s thick. The flour from the dumplings thickens it as it cooks. Hope you enjoy it!
Amanda – After cooking for a while, yes. The flour from the dumplings thickens it as it cooks.
Bexer – I’ve heard varied reports from people. Some say it did just fine, other’s say it was a complete disaster. So I’m not sure how to advise you here. I never buy the regular whole wheat, but maybe I’ll make it a point to try.
Just finished this for dinner and it was good! I just started eating clean a few weeks ago but have been following your site for at least 6 months. I ran out of pastry flour but used white whole wheat instead. The dumplings were pretty good. The “soup” itself has wonderful flavor. And I’m sure it will taste great tomorrow too. Thank you for all the time you take to put clean recipes on your site. It is very much appreciated 😉
Dmrn – Wonderful! I’m so happy you enjoyed it!
Kat – Sorry for the late response. Did it work out okay?
Susiegq – Sorry about that! You can certainly leave it out or try parsley next time.
I have a Paleo recipe for biscuits made from almond flour. Has anyone tried makeing the biscuits using almond flour?
Teri – They would not hold up. Sorry.
Bicky – Hmmm… did you use the whole wheat pastry flour?
Cory – It would be a lot for 2 people, unless you want leftovers for the freezer. Cutting it in half would be just about right. You may have a little left over for lunch the next day, but there won’t be a ton.
Paige – You can put them in when the broth is hot. Just keep the heat low enough to keep it from cooking over. Enjoy!
Nichole – Fabulous! I hope you enjoy it!
Cassye – I’m honored! Thank you so much!
Mandy – Nope! 🙂