Go Back
–+ servings

Southern Chicken and Dumplings

Easy rotisserie chicken soup with vegetables and lower fat, Greek yogurt-based dumplings cooked in a pressure cooker or on the stovetop.
4.68 from 96 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 280kcal
Author: Mason Woodruff

Ingredients

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 3 medium Carrots peeled and sliced
  • 2 cloves Garlic peeled and minced
  • 8.5 oz can Sweet Peas drained
  • 1 lb Rotisserie Chicken meat only without skin
  • 32 oz Reduced Sodium Chicken Stock
  • 10.5 oz can Condensed Cream of Chicken Soup
  • 1/2 tsp Ground Sage
  • 1/2 tsp Black Pepper
  • 1/2 tsp Nutmeg
  • 2 Bay Leaves

For the Dumplings

  • 1 1/2 C 180g All Purpose Flour
  • 2 Tbsp 24g Granulated Sugar Substitute*
  • 1/2 Tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 2 Tbsp 28g Light Butter**
  • 3/4 C 170g Fat Free Greek Yogurt

Instructions

  • For the Chicken Soup
  • Prepare the vegetables and remove the breast meat from the rotisserie chicken. Discard the skin.
  • Add the olive oil to a large pot over high heat and add the carrots and onions. Cook for 6-8 minutes until both begin to soften. (I used a Ninja Foodi pressure cooker, but you can use a stovetop all the same.)
  • Add the garlic, black pepper, sage, and nutmeg. Stir and cook until the garlic is fragrant, about 1 minute.
  • Add the chicken broth, cream of chicken soup, rotisserie chicken, and bay leaves to the pot. Bring to a boil before reducing to low-medium heat and adding the peas.
  • For the Dumplings
  • While the chicken soup comes up to a boil begin by mixing the dumpling dry ingredients together and cutting in the butter with a fork.
  • Add the Greek yogurt and mix until a dough begins to form. Don't over mix.
  • Use your hands to work the remaining dry ingredients into the dough and divide the finished dough into 16 small pieces. (The dough will weigh 400 grams so each will weigh 25 grams.)
  • Cooking the Dumplings
  • Remove the bay leaves before placing the dumplings on top of the chicken soup. If you're using a pressure cooker, seal the pot and cook on high for 5 minutes with a quick release. (If you're using the stovetop, cover the pot and simmer for 15-20 minutes.)
  • The dumplings should be tender and buoyant. You can use the toothpick test to make sure they're cooked through.

Video

Notes

Each serving of chicken and dumplings has 5 WW Smart Points.
*I used Swerve
**I used Land O' Lakes with Canola

Nutrition

Serving: 11/4 C (280g) | Calories: 280kcal | Carbohydrates: 27g | Protein: 23g | Fat: 8g