There’s nothing quite like a steaming bowl of easy healthy chicken and dumplings to warm you from the inside out. This beloved comfort food combines tender chicken, fluffy homemade dumplings, and a rich, creamy broth that feels like a warm hug on a chilly day.
I’ll never forget the first time I made this recipe during a particularly cold winter evening when my family was craving something hearty yet wholesome. The house filled with the most incredible aroma as the dumplings simmered away, and when we finally sat down to eat, every bowl was scraped clean. Now it’s become our go-to recipe whenever we need something comforting that doesn’t compromise on nutrition.
This super easy chicken and dumplings recipe strikes the perfect balance between traditional comfort food and healthier cooking methods. By using lean chicken breast, reducing the butter, and incorporating plenty of vegetables, you get all the satisfaction of classic southern chicken and dumplings with a lighter touch that won’t leave you feeling weighed down.
Why This Easy Healthy Chicken And Dumplings Recipe Works
What makes this the best chicken and dumplings recipe is how it delivers maximum flavor with minimal fuss. Unlike complicated versions that require hours of prep work, this chicken and dumplings recipe easy approach gets dinner on the table in about 50 minutes from start to finish.
The secret lies in building layers of flavor through proper technique. We start by sautéing aromatic vegetables, create a light roux for body, then finish with tender chicken and pillowy dumplings that cook right in the broth. Every component works together to create that classic chicken and dumplings homemade taste your family will request again and again.
Ingredient Notes and Healthy Swaps
Find the full printable recipe with specific measurements below, but here are the key ingredients and healthier alternatives:
- Lean Chicken: Using boneless, skinless chicken breasts keeps this recipe lighter while still providing plenty of protein. You can also use chicken thighs for added richness, or save time with a rotisserie chicken.
- Low-Fat Milk: Instead of heavy cream, this easy healthy chicken and dumplings uses 2% milk or unsweetened almond milk. For extra creaminess without the calories, try evaporated skim milk.
- Reduced Butter: We use just 3 tablespoons instead of the traditional 6, and you can substitute with olive oil or coconut oil for a different flavor profile.
- Whole Wheat Flour Option: Swap half the all-purpose flour with whole wheat flour in the dumplings for added fiber and nutrients without sacrificing texture.
- Vegetables: Carrots, celery, and onions form the flavor base. Feel free to add peas, green beans, or mushrooms for extra nutrition and color.
- Low-Sodium Broth: Using low-sodium chicken broth lets you control the salt level. Homemade broth works wonderfully if you have it on hand.
- Fresh Herbs: Thyme adds that classic taste, but parsley, sage, or a bay leaf work beautifully too.
How To Make Easy Healthy Chicken And Dumplings
Visit the printable recipe card below for complete instructions and measurements.
Prepare the Broth Base
Sauté the aromatics. Heat 3 tablespoons of butter or olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften and become fragrant. This creates the flavor foundation for your homemade chicken and dumplings.
Build the roux. Sprinkle 3 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes. This light roux will thicken your broth without making it heavy. The flour should turn a light golden color but not brown.
Add liquid gradually. Slowly pour in 4 cups of low-sodium chicken broth while stirring continuously to prevent lumps. Add 1 cup of low-fat milk and bring to a gentle simmer. The mixture should start to thicken slightly.
Cook the Chicken
For raw chicken: Add 1.5 pounds of cubed boneless, skinless chicken breast directly to the simmering broth. Cook for 15-18 minutes until the chicken is fully cooked and tender. The chicken will continue cooking as the dumplings steam.
For pre-cooked chicken: If using rotisserie chicken or leftover cooked chicken, simply shred 3-4 cups and add it to the broth after it comes to a simmer. This super easy chicken and dumplings shortcut saves significant time.
Season the broth. Stir in 1 tablespoon of fresh thyme (or 1 teaspoon dried), 1 teaspoon black pepper, and salt to taste. Remember that low-sodium broth needs more seasoning, so taste and adjust accordingly.
Make the Healthy Dumplings
Mix dry ingredients. In a medium bowl, whisk together 2 cups all-purpose flour (or use half whole wheat), 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon black pepper. The generous amount of baking powder ensures light, fluffy homemade dumplings.
Combine wet ingredients. In a small bowl, mix ¾ cup low-fat milk with 3 tablespoons melted butter or olive oil. Pour this into the flour mixture.
Gently stir the dough. Use a wooden spoon to stir just until the ingredients come together. The dough should be slightly sticky but hold its shape. Don’t overmix—this is the key to tender dumplings. A few lumps are perfectly fine.
Cook the Dumplings
Drop the dumplings. Using a medium cookie scoop or two spoons, drop heaping tablespoons of dumpling dough directly onto the simmering broth. Space them evenly around the pot but don’t worry if they touch—they’ll expand as they cook.
Cover and simmer. Place the lid on your pot immediately and reduce heat to low. Let the dumplings steam for 15-18 minutes without lifting the lid. This trapped steam is what makes the dumplings fluffy and light.
Check for doneness. After 15 minutes, carefully remove the lid. The dumplings should have doubled in size and appear dry on top. Cut one in half to check—it should be cooked through with no raw dough in the center.
Let it rest. Remove from heat and let the pot sit uncovered for 5 minutes. This allows the dumplings to firm up slightly and the broth to thicken to the perfect consistency.
Pro Tips for Perfect Results
- Don’t Skip the Roux: Even though we’re using less butter, the roux is essential for creating that signature creamy texture without heavy cream.
- Keep the Lid On: Resist the urge to peek while the dumplings cook. Every time you lift the lid, you release steam and lower the temperature, which can result in dense, undercooked dumplings.
- Maintain a Gentle Simmer: The broth should bubble softly, not boil rapidly. Too much heat will make the chicken tough and the dumplings heavy.
- Use Fresh Baking Powder: Old or expired baking powder won’t provide enough lift. Test yours by adding a teaspoon to hot water—it should fizz vigorously.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Scooping directly from the bag packs in too much flour, resulting in tough dumplings.
- Make Ahead Option: You can prepare the broth and chicken up to 2 days ahead. Reheat to a simmer before making and adding fresh dumplings.
- Freezer Friendly Base: The broth and chicken freeze beautifully for up to 3 months. However, always make dumplings fresh—they don’t freeze or reheat well.
Healthy Variations and Customizations
Southern Style Healthy Twist
For authentic southern chicken and dumplings with a lighter touch, use chicken thighs instead of breasts (they’re still relatively lean when skinless), add a tablespoon of apple cider vinegar to the broth for tang, and include a bay leaf while simmering.
Extra Veggie Boost
Transform this into a complete one-pot meal by adding 1 cup of frozen peas, ½ cup of corn, or a handful of fresh spinach during the last 5 minutes of cooking. These additions increase the nutrient density without significantly changing the flavor profile.
Herb Garden Variation
Replace thyme with a combination of fresh herbs: 2 teaspoons fresh rosemary, 2 tablespoons fresh parsley, and 1 teaspoon fresh sage. Add heartier herbs at the beginning and delicate ones like parsley at the end.
Gluten-Free Option
Use a gluten-free flour blend for the dumplings and substitute cornstarch for the roux flour. The texture will be slightly different but still delicious.
Dairy-Free Alternative
Replace milk with unsweetened almond milk or oat milk, and use olive oil instead of butter. The result is a lighter, dairy-free version that’s just as satisfying.
Easy Chicken And Dumplings Crockpot Method
For easy chicken and dumplings crockpot style, add all broth ingredients and raw chicken to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, drop the dumpling dough on top, cover, and cook on high until the dumplings are cooked through.
Storage and Reheating Instructions
Refrigerator Storage: Store the broth and dumplings separately if possible. The dumplings will absorb liquid and become soggy if left in the broth. Keep in airtight containers for up to 3 days.
Reheating: Gently reheat the broth in a pot over medium-low heat. Add the dumplings during the last few minutes just to warm them through. You can also microwave individual portions for 1-2 minutes, adding a splash of broth or milk to keep everything moist.
Freezing: Freeze the broth and chicken for up to 3 months. Thaw overnight in the refrigerator before reheating. Make fresh dumplings when you’re ready to serve—they’re quick enough that it’s worth making them from scratch.
Troubleshooting Common Issues
Dumplings are dense or heavy: This usually means the dough was overmixed or you used too much flour. Stir the dumpling dough just until combined, and make sure to measure flour by spooning and leveling.
Dumplings are raw in the center: They need more cooking time. Replace the lid and simmer for an additional 5 minutes. Make sure your heat is at a gentle simmer, not just warm.
Broth is too thin: If your broth isn’t thick enough, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering broth before adding dumplings.
Broth is too thick: Simply add more chicken broth or milk, ¼ cup at a time, until you reach your desired consistency.
Chicken is dry: You may have overcooked it. For the most tender chicken, remove it from the broth as soon as it reaches 165°F internally, shred it, then return it to the pot.
Nutritional Benefits
This easy healthy chicken and dumplings recipe provides approximately 380 calories per serving with a well-balanced macronutrient profile. Each bowl delivers about 32 grams of protein from the lean chicken, helping you feel satisfied and supporting muscle health.
By using low-fat dairy, reducing butter, and loading up on vegetables, we’ve cut the saturated fat by nearly 60% compared to traditional recipes while maintaining all the comfort and flavor. The vegetables provide fiber, vitamins A and C, and important minerals like potassium.
The homemade dumplings, while still a carbohydrate source, offer more nutrition than canned biscuits and give you control over sodium levels—especially important since many store-bought options contain excessive salt.
Frequently Asked Questions
Can I make this recipe even lighter?
Absolutely! Use all olive oil instead of butter, replace regular milk with unsweetened almond milk, and increase the vegetable content. You can also make fewer dumplings and add extra chicken for a higher protein, lower carb version.
What’s the difference between southern dumplings and regular dumplings?
Traditional southern chicken and dumplings typically use flat, noodle-like dumplings made from rolled dough, while this recipe features fluffy drop dumplings similar to biscuits. Both are delicious—this version is just easier and quicker to make.
Can I use a different type of chicken?
Yes! Dark meat chicken like boneless thighs works wonderfully and stays moist. Rotisserie chicken is perfect for the quickest version. You can even use leftover turkey for a post-holiday twist.
Why are my dumplings sinking?
Dumplings sink when the baking powder is expired, the dough is too wet, or the broth isn’t at a proper simmer. Make sure your liquid is gently bubbling before adding dumplings, and check that your baking powder is fresh.
How do I make this taste like Cracker Barrel chicken and dumplings?
Cracker Barrel chicken and dumplings uses flat, rolled dumplings instead of drop dumplings, and their broth is quite thick and rich. To mimic that style while keeping it healthier, use half the dumpling recipe to make flat noodles and increase the roux slightly for a thicker consistency.
Can I double this recipe?
Yes, this recipe doubles well. Use a very large pot or Dutch oven to ensure everything has enough room. You may need to cook the dumplings in batches or extend the cooking time by 5 minutes.
Is this recipe kid-friendly?
Definitely! The mild, creamy flavors appeal to even picky eaters. You can reduce the black pepper if your kids are sensitive to spice, and the soft texture of both chicken and dumplings is easy for little ones to eat.
Serving Suggestions
This homemade chicken and dumplings is hearty enough to serve as a complete meal, but here are some delicious accompaniments:
- A simple green salad with vinaigrette to add freshness
- Crusty whole grain bread for soaking up every drop of broth
- Roasted green beans or asparagus for extra vegetables
- A light coleslaw for contrasting crunch and acidity
- Fresh fruit salad for a refreshing dessert
Why This Recipe Will Become Your Go-To
This easy healthy chicken and dumplings proves that comfort food doesn’t have to derail your health goals. It’s the best chicken and dumplings recipe for busy weeknights because it comes together quickly, uses simple ingredients, and delivers the cozy satisfaction your family craves.
The beauty of this chicken and dumplings recipe easy method is how forgiving it is. Once you master the basic technique, you can customize it endlessly to suit your family’s tastes and dietary needs. Make it once, and it’ll become part of your regular rotation—especially during those cold months when nothing else will do.
Whether you’re looking for super easy chicken and dumplings for a weeknight dinner, a lighter version of old fashioned chicken and dumplings, or creamy chicken and dumplings that won’t leave you feeling guilty, this recipe delivers on every level. Give it a try tonight, and discover why thousands of home cooks have made this their favorite way to enjoy this classic comfort food.
Easy Healthy Chicken And Dumplings
Ingredients
Method
- Prepare the aromatics: In a large Dutch oven or heavy-bottomed pot, melt 3 tablespoons of butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant. This creates the flavor foundation for your soup.
- Build the roux: Add the minced garlic and cook for 1 minute until aromatic. Sprinkle 3 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes. The flour should turn a light golden color but not brown. This light roux will thicken your broth without making it heavy.
- Add the liquid: Slowly pour in 4 cups of low-sodium chicken broth while stirring continuously to prevent lumps. Add 1 cup of low-fat milk and stir to combine. Bring the mixture to a gentle simmer. The broth should start to thicken slightly.
- Cook the chicken (if using raw): If using raw chicken, add the cubed boneless, skinless chicken breasts directly to the simmering broth. Cook for 15-18 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F. If using pre-cooked or rotisserie chicken, simply add the shredded chicken after the broth comes to a simmer and proceed to the next step.
- Season the broth: Stir in 1 tablespoon of fresh thyme (or 1 teaspoon dried), 1 teaspoon black pepper, and salt to taste. Remember that low-sodium broth needs more seasoning, so taste and adjust accordingly. Keep the broth at a gentle simmer while you prepare the dumplings.
- Make the dumpling dough: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon black pepper. The generous amount of baking powder ensures light, fluffy dumplings.
- Combine wet ingredients: In a small bowl, mix ¾ cup low-fat milk with 3 tablespoons melted butter or olive oil. Pour this mixture into the flour mixture.
- Mix the dough gently: Use a wooden spoon to stir just until the ingredients come together. The dough should be slightly sticky but hold its shape. Important: Don’t overmix—this is the key to tender dumplings. A few lumps are perfectly fine.
- Drop the dumplings: Using a medium cookie scoop or two spoons, drop heaping tablespoons of dumpling dough directly onto the simmering broth. Space them evenly around the pot, but don’t worry if they touch—they’ll expand as they cook. You should get about 12-15 dumplings.
- Steam the dumplings: Place the lid on your pot immediately and reduce heat to low. Let the dumplings steam for 15-18 minutes without lifting the lid. This trapped steam is what makes the dumplings fluffy and light. Resist the urge to peek!
- Check for doneness: After 15 minutes, carefully remove the lid. The dumplings should have doubled in size and appear dry on top. Cut one in half to check—it should be cooked through with no raw dough in the center. If needed, cover and cook for an additional 3-5 minutes.
- Rest and serve: Remove from heat and let the pot sit uncovered for 5 minutes. This allows the dumplings to firm up slightly and the broth to thicken to the perfect consistency. Serve hot in bowls, making sure each serving gets plenty of chicken, vegetables, and fluffy dumplings.
