Ultra Low Fat Old Fashioned Chicken Dumplings Recipes

ULTRA LOW FAT OLD FASHIONED CHICKEN & DUMPLINGS

Steps:

• To prepare chicken with broth:.
• Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
• Add chicken broth, water and all ingredients.
• Simmer 30 minutes over low heat, uncovered.
• To prepare dumplings:.
• Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
• To cook dumplings:.
• Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).

OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)

Steps:

• NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
• MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
• COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
• GARNISH tops of dumplings with parsley or chives.
• COVER then reduce heat to medium-low.
• SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
• LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
• STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
• LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
• SERVE and enjoy.

GRANDMA'S CHICKEN N DUMPLINGS

Steps:

• Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
• After chicken is done remove it from the broth and let cool.
• Strain chicken broth, add canned broth and bring back to a boil.
• Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
• Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
• While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
• Add salt and pepper to taste.

LOW FAT CHICKEN AND DUMPLINGS

Steps:

• In large saucepan, bring water to a boil over high heat.
• Add chicken, return to a boil, lower heat.
• Cover chicken and simmer for 30 minutes or until it is fork tender.
• Remove chicken and defat the stock.
• Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
• In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
• Drop by teaspoonfuls into the boiling broth.
• Let boil 15 minutes without stirring to thicken.
• Do Not Stir.