Low salt, Low fat Chicken and Dumplings - early Weekend Recipe

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Easy low-fat and sodium Chicken and Dumplings

I got this recipe through Carolyn Foster.  It started out with just sage in it and I found if you are removing fat and salt you need more herb flavors, so I added them. I think if you get a rotisserie chicken and pull it apart it will have less sodium than the canned chicken in the recipe, but that is just me.

2 large cans of chicken breast

2 48-ounce carton low sodium chicken broth

2 cups of pre-chopped celery, onion, carrots, and bell peppers

1/4 tsp ground sage

1/2 tsp parsley

1/2 tsp savory

1/2 tsp chives or garlic chives

1 Tbls olive oil

1 cup self-rising flour

1 cup cold water

1 tsp salt (use a 1/2 teaspoon for broth mixture and 1/2 teaspoon for dumplings)

Pepper to taste

Directions:

Sauté chopped vegetables and herbs in olive oil until translucent. Bring chicken broth to a boil add canned chicken breast to broth. Add cooked vegetables and a 1/2 teaspoon of salt to broth and reduce to simmer.

Dumplings: Form dumplings by mixing 1 cup cold water to 1 cup of self-rising flour and a 1/2 teaspoon of salt. Mix together until flour mixture consistency is sticky. Use a tablespoon to form the dumplings.

Drop dumplings one at a time into simmering broth mixture. Dumplings will form and will not stick together. Turn heat up to medium. Broth and dumplings will turn to a gravy-like consistency. Reduce to simmer again. Serve hot. Can be reheated for leftovers the following day. Leftovers may be kept up to three to four days in the refrigerator. Serves 10

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails