INTRODUCTION
Chicken and Herb Dumplings are a warm, simple dish that feels like home. This recipe pairs tender shredded chicken, light herb dumplings, and a clear chicken broth. It makes a healthy version of a classic comfort food. The dish can be a lighter option if you use lower-fat milk and control portions. If you like one-pot meals, try our chicken and sweet potato rice bowl for another easy, healthy meal idea. This soup is a great choice for a high protein meal that still feels cozy.
WHY YOU WILL LOVE THIS RECIPE
This recipe is quick and simple. It is a lighter option compared to heavy stews because the dumplings are steamed in broth and not fried. The chicken adds lean protein, which helps make the bowl filling and good for weight loss when you control portions. It is a great meal prep choice since you can cook the chicken first and store broth and dumpling mix separately. If you want more meal variety, consider pairing it with a grain bowl like our crispy chicken caesar sandwich for a different texture on another day. The soup is also easy to adapt if you need a diabetic-friendly or lower calorie meal.
HOW TO MAKE Chicken and Herb Dumplings
This section shows a clear, step-by-step plan. Keep the broth simmering gently so the dumplings cook through and stay light. Use fresh herbs to get bright flavor without extra salt or fat. The recipe makes a filling, balanced meal with protein from chicken and some carbs from the dumplings. For a healthy version, choose low-fat milk and serve with lots of vegetables.
EQUIPMENT NEEDED
- Large pot with lid
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spoon for dropping dumplings
- Knife and board for chopping herbs
Ingredients You’ll Need :
2 cups cooked chicken, shredded, 4 cups chicken broth, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup fresh herbs (such as parsley and thyme), chopped, 1/2 cup milk, 2 tablespoons butter
STEP-BY-STEP INSTRUCTIONS :
- In a large pot, bring the chicken broth to a simmer.
- In a bowl, whisk together flour, baking powder, salt, and pepper.
- Stir in the chopped herbs, milk, and melted butter until just combined.
- Add the shredded chicken to the simmering broth.
- Drop spoonfuls of the dough onto the surface of the broth.
- Cover and cook for 20 to 25 minutes, until dumplings are fluffy and cooked through.
- Serve hot.
HOW TO SERVE Chicken and Herb Dumplings
Serve the soup hot in medium bowls. Keep portions to about 1.5 to 2 cups per person for a balanced meal. For a lighter option, add more broth and extra vegetables to increase volume without many extra calories. A green salad or steamed green beans make a low-calorie side and add fiber. For extra protein, top the soup with a spoon of low-fat Greek yogurt or a sprinkle of shredded low-fat cheese. This soup works well as a high protein meal when you use a lean cooked chicken breast and control dumpling size.
STORAGE & FREEZING : Chicken and Herb Dumplings
Store cooled soup in airtight containers in the fridge for up to 3 days. If you plan to freeze, remove dumplings from the broth before freezing for best texture. Freeze the broth and chicken in a freezer-safe bag or container for up to 3 months. Freeze dumplings separately on a tray, then move them to a bag once solid. Reheat thawed broth gently and add frozen or thawed dumplings near the end so they do not turn soggy. This makes the recipe great for meal prep because you can portion and freeze single servings.
SERVING SUGGESTIONS
- Serve with a large side of steamed broccoli, kale, or mixed greens for extra fiber and vitamins.
- For a low-calorie add, stir in sliced carrots and celery while the broth simmers.
- A small serving of whole grain bread or a half cup of brown rice adds fiber and keeps the meal balanced. For a high protein bowl alternative, see the chicken and sweet potato rice bowl.
- Keep portions in check: one bowl with two dumplings and a big salad is a filling, lower-calorie meal.
VARIATIONS
- Healthier version: Use whole wheat flour or half whole-wheat and half all-purpose flour for more fiber. Swap full-fat milk for 2% or low-fat milk and use 1 tablespoon of butter or a butter substitute to cut calories. You will get more fiber and a lighter option with these swaps.
- High-protein or low-carb version: Make a high protein meal by mixing one or two egg whites into the dumpling mix and adding 1/4 cup of whey protein isolate or unflavored protein powder that works in baking. For a low-carb take, replace flour with a blend of almond flour and a small amount of coconut flour and add an extra egg to bind. Note: low-carb dumplings will be denser and need careful shaping. Another high-protein idea is to use shredded rotisserie chicken plus extra white meat and add chopped spinach to the broth for vitamins and fiber. For an idea that leans high-protein but is also quick to plate, try a crispy chicken caesar sandwich on a different day.
- Air fryer or oven-baked version: You can make a baked dumpling topping for a soup bowl in the oven. Spoon the dumpling batter into small ramekins and bake at 375°F (190°C) for 12–15 minutes until golden and cooked through. For an air fryer twist, place small scoops of dough in a greased air fryer basket at 350°F (175°C) for 8–10 minutes until puffed and lightly browned. Then add them to hot broth just before serving. This gives a slightly crisp outside for texture.
FAQs
Q: Are these dumplings diabetic-friendly?
A: They can be. Use whole-wheat flour or a lower-carb flour blend and smaller dumplings to cut the carb load. Pair with lots of non-starchy vegetables and lean chicken to keep the meal balanced and lower in sugar.
Q: Can I freeze the whole soup with dumplings inside?
A: It is better to freeze the broth and dumplings separately. Dumplings can become dense or soggy when frozen inside broth. Freeze dumplings on a tray first, then move to a bag once firm.
Q: How long will the cooked soup last in the fridge?
A: Store in airtight containers for up to 3 days. Reheat on the stove until hot and simmer for a few minutes to refresh flavors.
Q: Is this recipe good for weight loss?
A: Yes. It is a lighter option when you use lean chicken, low-fat milk, and control dumpling size. The protein helps you feel full and the broth adds volume with fewer calories, which can help with weight loss when combined with portion control and healthy sides.
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken saves time and adds a lot of protein. Remove skin for less fat and shred the white meat for a leaner, high protein meal.
Q: Are there vegetarian options?
A: Yes. Use vegetable broth and add cooked beans or tofu for protein. The dumplings remain the same, though you will lose the chicken protein unless you add a plant protein.
MAKE-AHEAD TIPS FOR Chicken and Herb Dumplings
- Cook the chicken and shred it ahead of time. Store it in the fridge for up to 3 days or freeze it for longer.
- Make the dumpling batter and keep it chilled for up to 24 hours. Spoon onto a tray and cover to prevent drying. Drop into hot broth when ready to cook.
- Prepare the broth and cool it before storing. Reheat gently and add dumplings or frozen dumplings near the end.
- Portion the soup into single bowls for quick reheating at work or home. This is great for meal prep and saves time on busy days.
Chicken and Herb Dumplings
Ingredients
Method
- In a large pot, bring the chicken broth to a simmer.
- In a bowl, whisk together flour, baking powder, salt, and pepper.
- Stir in the chopped herbs, milk, and melted butter until just combined.
- Add the shredded chicken to the simmering broth.
- Drop spoonfuls of the dumpling dough onto the surface of the broth.
- Cover and cook for 20 to 25 minutes, until dumplings are fluffy and cooked through.
- Serve hot.