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.
Well, mine didn’t taste nearly as good as yours looked but it was pretty good. I had to make the dumplings out of gluten free flour and dairy free milk which wasn’t nearly as good from what I remember when I could use all purpose flour but they were okay just the same. Thank you for the recipe.
Ya, those kinds of substitutions would really affect this recipe. But I’m glad it was at least edible. 🙂
This is not a clean recipie, marjoram is not clean. It’s full of processed crap. Clean eating is not only about low-cal, it’s about natural unprocessed, unpronounceable ingredients.
Alexa – Marjoram is an herb like basil or parsley. There is nothing about it that is processed. It’s just a dried herb like any other. Perhaps the bottle you found has something added, but the real stuff is just an herb.
Hiya I’m in the UK and I can’t get Wholewheat pastry Flour, I just wondered If I could use normal Wheat Flour or will the dumpling turn out horrible
Kayleigh – I believe over there it’s called whole meal flour. But you definitely want the pastry variety. I believe you can order it from amazon.com. You could try it with regular white flour, but I’m not sure how it would turn out.
I’m making this right now, but since I didn’t have pastry flour I’m using wholewheat flour. I will let you know how it turns out. I wish stores would sale the pastry flour around here. I have to say it smells yummy!
Shari – The dumplings will just be more dense and coarse, but they should taste the same. It’s just a texture thing.
Can we use other forms of flour if we are gluten intolerant?
Bethany – You would have to search for a gluten free dumpling recipe. I haven’t experimented with that at all.
Hi, Tiffany, I love trying your recipes, just one question on the chicken and dumplings: are you sure it is’supposed to be: 1 Tablespoon of baking soda? I think it’s way too much, but I’m not a very good judge of these things… Please check it again and let us know…. Thanks, Tiffany.
Sharon – Yes, quite sure.
Ok,Tiffany, but I checked your original recipe and it calls for 1/2 teaspoon baking powder. I cooked this yesterday according to your instructions with 1 Tablespoon baking soda, and I must tell you honestly, the dumplings tasted awful…., I think that’s a mistake…
Sharon – Actually, the original recipe does call for a full tablespoon. But if you feel it’s too much, feel free to use less.
Tiffany,
Thank you so much for your website, and a special THANK YOU for this recipe!!! Oh my goodness. My husband and I started eating clean a couple of months ago, and I just have to tell you that these chicken and dumplings rank in the top 10 of the tastiest (that’s a word, right?) things I’ve ever eaten, clean or unclean. I just had the leftovers and I was in awe of 2 things: 1) How amazng this recipe is and 2) That I’d actually made it. I know #2 was possible becuase of #1. Thanks so very much for your recipes. They are so wonderful. I’m enjoying a Suprise Muffin right now, and it’s amazing, as well. Thanks for all that you do, and all the time that you spend to develop these reipes.
Merlanda – Thank you so much!! I’m so happy you enjoyed it! That’s the main message I try to convey about healthy foods. They DO actually taste good!! 😀
Hi
Being an English cook, and not really understanding “cups”, could you tell me how many portions you get from your 5 quarts? It looks lush and really want to try it but am on a 5:2 diet and need portion control 🙂
thanks
Claire
Claire – 5 quarts = 4.73176 liters. Enjoy!
I made this today! When my mom made dumplings, she used flour, egg and salt. I made a hybrid of this recipe and hers. Adding egg seems to help keep the dumplings from dissolving into nothingness.
Jessica – Cool! I’ve never had an issue with the dumplings dissolving though. Did you actually have that issue?
Any thoughts on how to make clean, gluten free dumplings?
Belinda – Sorry, no. I haven’t figured that one out yet. A quick google search should help though. Or visit Elana’s Pantry. She’s great for gluten free cooking.
Is chicken and dumplings suppose to taste sweet? I’ve never had this dish before so I’m not sure how it’s suppose to taste. Mine turned out quite sweet.
Diana – No, it shouldn’t be sweet. Did you make any alterations at all?
Stupid question- where do I find marjoram? Is it in a jar or something? What is it?
Samantha – It’s an herb like basil or parsley. You’ll find it in any spice aisle.
Hi
Sorry but i’m not really understanding “cups”, could you tell me how many cup portions of 145 kcal you get from your 4.5 litres. I’m rubbish at conversions..
Thanks
Claire
Claire – 1 cup is 240 ml.
The dumplings did not work with coconut flour 😉 BUT it did make a rather nice, thick, wintery soup =)
Angela – Ha! that’s how my best recipes get made. Mistakes! 🙂 Glad it worked out.
Just made these with a few substitutions and it tastes great! I used homemade turkey broth, white whole wheat flour (1.5 c), bread flour (.5c) and poultry seasoning instead of marjoram (didn’t have any) It is so good! Thanks for the recipe 🙂
Marcelle – My pleasure! Glad you enjoyed it. 🙂
In a word- Amazing! So easy, our new go-to dish 🙂
Rachel – Fantastic!! 🙂
The 2nd time I made it, I used frozen “stew veggies”. Made the job even easier. I added frozen peas for the last 10 minutes of cooking.
Rachel – Interesting! Just be careful because the frozen foods really do drop the cooking temp as does removing the lid.
I guess I should have clarified that I cook the recipe on the stove top in a dutch oven pot. Hahaha. Sorry about that.The peas would need to cook longer than 10 min in the slow cooker. 😉
Rachel – I don’t know anything about cooking in a dutch oven, but yes. The peas would need longer than 10 min in a slow cooker. 🙂
I am so excited! This is in the crockpot right now! Looking forward to having it for dinner! Chicken and Dumplings has been one of my favorite meals since I was a kid. I haven’t had it in a while and now I get to try a clean version! Hoping it is delicious so I can make it a regular for my family.
Stephanie – Let me know how you like it!