Recipe: Chicken and Dumplings

This recipe, which comes from Katie Strickland of Katie’s Plates, is part of our “Back to the Table” SB Challenge, where, for three weeks, we feature seven recipes each Sunday and challenge our readers to gather around a home-cooked meal each night. With a food and nutrition degree from Mississippi State University, Katie has realized her passion for sharing healthy and delicious food with those whose busy lifestyles stand in the way of prepping a nutritious dinner. As a nanny, she began prepping healthy dinners for the pickiest of eaters – and they loved them! From there, Katie launched Katie’s Plates, where she creates menus filled with gourmet healthy meals to be delivered to the residents of Nashville, Birmingham and Jacksonville, FL.

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With all of this recent chilly weather, few things sound more appealing than curling up with a hot bowl of soup. This recipe for chicken and dumplings will satisfy that craving in the healthiest way possible. A savory dish that is packed with protein and vegetables, it’s bound to please even the pickiest of eaters!

If you make this dish, please tag Katie on Instagram at @katiesplates, StyleBlueprint at @styleblueprint and use the hashtags #sbchallenge and #mySBplate. We want to cheer you on!

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Recipe: Chicken and Dumplings

Katie Strickland

A savory dish that is packed with protein and vegetables, this chicken and dumplings recipe is bound to please even the pickiest of eaters!

5 from 2 votes

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Course Entrée

Cuisine Southern

Servings 4

Calories 616 kcal

Ingredients

  

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Soup

• 4 chicken breasts or 2 lb
• 1/4 cup chopped yellow onion
• 1 clove minced garlic
• 1/2 TBSP olive oil
• 2 chopped carrots
• 3 1/3 cups water
• 1 1/4 cups coconut milk
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp garlic powder

Dumplings

• 2/3 cup almond flour
• 2/3 cup arrowroot flour
• 1/4 cup chopped fresh parsley
• 1 clove minced garlic
• 1/4 cup olive oil
• 2 tsp baking powder
• 1/3 tsp salt
• 1 pinch pepper
• 1 pinch garlic powder
• 1/4 cup chopped fresh basil
• 1/2 cup water

Instructions

 

• Preheat oven to 375°F. Trim chicken and place on foil-lined baking pans. Bake for 30 minutes, or until they reach 165°F. Shred and set aside.
• Heat a pot over MEDIUM. Add onion, garlic, and olive oil. Sauté until caramelized and golden brown. Add remaining ingredients for the soup and cook for 20-30 minutes, covered, until the carrots are soft. Add in the shredded chicken and let simmer.
• In a bowl, combine the ingredients for the dumplings until evenly mixed. Scoop about 2 TBSP batter at a time into the soup pan and cook on LOW for an additional 10 minutes with the lid covering the pot. Taste and season with salt and pepper if needed.

Nutrition

Calories: 616kcalCarbohydrates: 31gProtein: 54gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 145mgSodium: 1442mgPotassium: 1151mgFiber: 4gSugar: 3gVitamin A: 5598IUVitamin C: 12mgCalcium: 227mgIron: 5mg

Keyword chicken, Dumplings

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For more Katie’s Plates recipes that are part of this challenge, see the recipes below in “More Articles You’ll Love.”