Q1: What is the absolute, number one secret to truly light and fluffy, not heavy and dense, dumplings?

The secret is to not overmix your batter ! After you have combined all your dumpling ingredients, you want to mix them together until they are just barely combined. Overmixing the batter will overdevelop the gluten in the flour, which is the number one culprit behind a tough, dense, and chewy dumpling.

Q2: How do I keep my yogurt-based soup from curdling or separating?

The key is to temper your yogurt . By whisking your cold yogurt with a small amount of a warm liquid (like the water or the broth in this recipe) before you add it to the hot pot, you are gently and slowly raising its temperature. This prevents the yogurt from getting "shocked" by the hot liquid, which is the secret that will keep your soup beautifully smooth and creamy.

Q3: Can I make this soup ahead of time?

This soup is at its absolute best when the dumplings are served fresh from the pot. The best make-ahead method is to prepare the entire soup base and store it in the refrigerator. Then, when you are ready to eat, you can simply bring the base to a simmer and proceed with making and cooking the fresh dumplings, which will take less than 20 minutes.

Q4: Can I freeze chicken and dumplings?

Because this soup contains both dairy (yogurt) and dumplings, it is not an ideal candidate for freezing . The texture of both the cream-based broth and the tender dumplings can change significantly upon thawing and reheating, often becoming a bit grainy or mushy.

Q5: Can I use a pre-made, canned biscuit dough for the dumplings?

You can, but the flavor and the texture of a homemade, from-scratch dumpling is truly a world apart and so much more delicious! The homemade version is surprisingly easy and is the key to that authentic, light and fluffy texture.

Healthy Chicken and Dumplings (Easy Recipe!)

Chicken and Dumplings (Easy Recipe!)

A healthy and gluten-free version of the classic comfort food, chicken and dumplings. This one-pot recipe features a savory soup base made with sautéed carrots, celery, and onions, simmered in chicken broth with pre-cooked chicken. Plain yogurt is used to create a creamy texture as a lighter alternative to heavy cream. The dish is topped with from-scratch, gluten-free drop dumplings that are seasoned with parsley and chives and steamed directly in the simmering soup until fluffy and cooked through.

Author: Evelyn

Ingredients

For the Soup Base:
1 medium yellow onion, diced
4 large carrots, diced
2 stalks celery, diced
2 Tablespoons olive oil
1/2 cup plain yogurt
3 1/2 cups cooked chicken, shredded or cubed
4 cups chicken broth
2 bay leaves
2 teaspoons dried thyme
Fresh parsley, for garnish (optional)
For the Gluten-Free Dumplings:
2 1/4 cups gluten-free flour blend
2 large eggs
3/4 cup chicken broth
1 Tablespoon baking powder
1 Tablespoon parsley
1 Tablespoon minced chives
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

In a large pot or Dutch oven, sauté the onion, carrots, and celery with the olive oil over medium heat for about 5-7 minutes, until softened.
In a small bowl, whisk the yogurt with ¼ cup of warm water to thin it slightly.
Add the cooked chicken, chicken broth, bay leaves, dried thyme, and the thinned yogurt mixture to the pot. Bring the soup to a low boil.
Make the Dumplings: While the soup is heating, whisk the eggs together in a separate mixing bowl.
Whisk in all of the remaining dumpling ingredients (gluten-free flour, broth, baking powder, parsley, chives, salt, and pepper) until a smooth, sticky dough forms.
Using a greased cookie scoop, drop tablespoonfuls of the dumpling dough directly into the simmering soup.
Simmer, uncovered, for 10-12 minutes. Then, cover the pot and simmer for another 5 minutes, until a toothpick inserted into a dumpling comes out clean.
Remove the bay leaves and serve the soup hot, garnished with fresh chopped parsley if desired.

Notes

This is a healthier, gluten-free take on a classic comfort food.
Using yogurt instead of heavy cream creates a creamy texture with less fat and more protein.
The dumpling dough will be very sticky; using a greased cookie scoop is a helpful tip for portioning it easily.
It’s important not to cover the pot for the first 10-12 minutes of cooking the dumplings, but to cover it for the final 5 minutes to ensure they steam and cook through.

Find it online: https://cookupjoy.com/healthy-chicken-and-dumplings/