HOW MUCH SODIUM IS IN CHICKEN AND DUMPLINGS?
The displace interpretation from the shop shows on the label that it contains 1787mg of Sodium per 1 and 1/3 cup of the soup. This is way, way over most of our sodium limits for such a little fortune or of any size. I still equitable shake my heading about how much sodium is in our foods. Cracker Barrel Chicken and Dumplings is a little better and is listed at 940 per cup. It is unclear how a lot or how many cups an order is precisely, but I am certain it is 2 to 3 cups. And is still much more sodium than I can consume for a meal in any casing.
| Typical sodium amount per serving | 940 -1780 mg |
| Sodium per serving for this recipe | 85 mg |
fortunately you can easily make low sodium chicken and dumplings at home with about 85mg of sodium per service ( roughly 2 cups ). A significant sodium savings while still getting a delectable easily, made down home plate consolation meal .Chicken and dumplings comfort food low sodium
HOW TO MAKE LOW SODIUM CHICKEN AND
DUMPLINGS
Making gloomy Sodium Chicken and Dumplings from scratch is very much easier than you ’ vitamin d think. If I had known how easy ti was I would have been making this years ago. Most of your time is spent letting everything simmer until the flavors meld and the chicken is cooked. The first great thing about this recipe is you can use any character of chicken you like, whether it ’ s breast kernel or chicken thighs if you like darker meat. The only difference being once the chicken is done, you need to remove and discard any bones. At this point you can either shred or chop the chicken into sting size pieces. For this recipe I used two chicken breasts and fair quickly chopped it up when cooked .
Making the chicken and broth
Add 2 quarts ( 8 cups ) of no salt added wimp standard or broth along with wimp, onion, carrots, celery, Herb Ox bouillon and bay leaf into a big pot. Bring to a churn, reduce heat, traverse and simmer 50-60 minutes or until chicken is crotch tender. While mix is simmering you will have enough of time to prepare dumplings below. When finished cooking, remove wimp and vegetables from broth to bombastic stadium or platter. Discard any skin or bones and chop or shred wimp .
Making the dumplings
In a medium bowl, combine flour, no sodium baking gunpowder and abridge. I like using the butter flavored shortening for a short more buttery sample. Combine it all and cut shortening into flour using a fork or a pastry cutter. personally, I just use a potato wolf and have found it to be the fastest and easiest. immediately pour in about 1/2 cup of milk keeping the rest if required by and by. Using a spatula, mix it all together into a wet boodle ball in a bowl making sure to scrape down the sides and bottom. Your boodle should be reasonably gluey and shagged, add more milk or flour if required. Don ’ thymine concern, it ’ s not excessively exacting and you can hardly mess it up !Dumpling dough rolled out and cut Dust your rolling surface with a generous amount of flour. home you dough on the counter and dust it with more flour. With a rolling peg, roll the dough out to about 1/8 ” to 1/4″ slurred. roll from the concentrate out. Sprinkle more flour on the dough as necessary if it starts sticking to the rolling pin. Using a knife, start cutting out your dumplings into squares or rectangles about 1 ” broad. Your dumplings don ’ t have to be perfectly shaped, it doesn ’ t in truth matter how they ’ re cut. I use a rolling pizza cutter and it is quick and easy .
Putting your soup all together
Bring the chicken broth up to a abject churn. Begin adding dumplings one at a time so they don ’ t all adhere in concert. Stir while adding them into the boil chicken broth. Allow dumplings to cook for about 5-10 minutes. then add back the chicken and vegetables. Stir to combine, reduce inflame and simmer for about 20 minutes. You should notice your broth starting to thicken as the dumplings soak up the broth. Taste test a dumpling, it should not have a doughy taste when done .Chicken and dumplings in cast iron pot. Gorgeous! Towards the end of cooking if you want or need a short thick broth you can thicken the broth with a little bit of cornstarch and water once the dumplings are cooked. Dumplings soak up a batch of broth so be certain to wait till the end .
STORING AND REHEATING YOUR LOW SODIUM CHICKEN AND DUMPLINGS
This recipe for Low Sodium Chicken and Dumplings turned out actually well and was therefore easy to make. I ’ megabyte rather kicking myself for never having made it before. The leftovers were flush better…just reheat in a cover bowl in the microwave for one minute, give it a stir and continue for approximately another minute. Yum ! ( Your microwave may vary a spot ) storehouse your chicken and dumplings in a big Tupperware container with a fast hat after they cooled wholly. Or separate into smaller “ lunch-able ” containers. storehouse in the electric refrigerator up to about 5 days. Dumplings may be frozen for 3-6 months. When using again they should be thawed before reheating or microwaved on low inflame. As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Chicken and Dumplings. And please leave a gossip or evaluation and share any tips you might have .Chicken and dumpling with vegetables
Low Sodium Chicken and Dumplings
writer :
Super Low Sodium Chicken and Dumplings a delicious southern comfort food that is easy to make.
from
votesPrint Recipe
Pin Recipe
Cook Mode
Prevent your screen from going dark
Prep Time
30
mins
Cook Time
1
hr
20
mins
Total Time
1
hr
50
mins
Course
Main Course
Cuisine
American
Servings
8
2 cups
Calories
239
kcal
Ingredients
Broth and chicken
-
▢
2 chicken breasts boastfully
-
▢
1 onion chopped
-
▢
3 bombastic carrots chopped
-
▢
3 stalks celery chopped
-
▢
8 cups no sodium added chicken broth
-
▢
2 teaspoon Herb Ox chicken bouillon no sodium
-
▢
1-2 bay leaf
-
▢
pepper to taste
Dumplings
-
▢
Read more: Old Fashioned Peach Dumplings Recipe
1 3/4 cups flour
-
▢
1/3 cup shortening I like the butter spirit
-
▢
1 teaspoon Hain Featherwieght no sodium baking powder
-
▢
3/4 cup milk
-
▢
1 teaspoon Mrs. Dash Table Blend no sodium sprinkle on top of rooled out dough
Optional
-
▢
2 tablespoons cornstarch
-
▢
parsley or chives for trim
Instructions
-
▢
Add 2 quarts (8 cups) of no salt added chicken stock or broth along with chicken, onion, carrots, celery, Herb Ox bouillon and bay leaf into a large pot. Bring to a boil, reduce heat, cover and simmer 50-60 minutes or until chicken is fork tender.
-
▢
When finished cooking, remove chicken and vegetables from broth to large bowl or platter. Discard any skin or bones and chop or shred chicken.
-
▢
In a medium bowl, combine flour, no sodium baking powder and shortening. Cut shortening into flour using a fork, pastry cutter or potato masher.
-
▢
Pour in about 1/2 cup of the milk, reserving the remaining. Using a spatula mix it all together making sure to scrape down the sides and bottom. Your dough will be fairly sticky and shaggy, add more milk or flour if required.
-
▢
Dust your rolling surface with a generous total of flour. Place dough on flour surface and dust circus tent with more flour. Using a hustle personal identification number, roll the dough out to about 1/8 ” to 1/4″ blockheaded. roll from the center out. Sprinkle more flour on the boodle as necessary if it starts sticking to the rolling bowling pin .
-
▢
Using a knife or pizza cutter, cut out dumplings into squares or rectangles a little over an 1″ wide. They don’t need to be perfectly shaped.
-
▢
Bring chicken broth improving to a depleted churn. Begin adding dumplings one at a time so they don ’ triiodothyronine cling in concert. Stir while adding them into the boiling chicken broth .
-
▢
Allow dumplings to cook for about 5-10 minutes. Then add back the chicken and vegetables. Stir to combine, reduce heat and simmer for about 20 minutes. Broth will thicken as the dumplings soak up the broth. Taste test a dumpling, it should not have a doughy taste when done.
-
▢
Towards the end of cooking, if you want or need a little thicker broth, you can thicken the broth with a little bit of cornstarch and water once the dumplings are cooked. Dumplings soak up a lot of broth so be sure to wait till the end.
Notes
One of the great things about this recipe is you can use just about any chicken cut you want. Even chicken thighs or chicken with bone. Bones will of course need removal and discarded before re-adding chicken to pot. Bones will actually give the broth more flavor too.
Nutrition
Serving:
2
cups
Calories:
239
kcal
Carbohydrates:
27.8
g
Protein:
9.1
g
Fat:
9.8
g
Cholesterol:
13
mg
Sodium:
85
mg
Fiber:
1.9
g
Sugar:
4.4
g
Did you make this recipe ?Leave a rating and let me know how it was! Nutrition Information – The information shown is provided by an on-line nutrition calculator. It should not be substituted for a doctors or dietician ’ s advice. Please understand that not everyone ’ mho sodium requirements are the lapp, consequently some recipes may be higher than you ’ rhenium allowed. Always consult with your doctor for your commend daily sodium allowance.
welcome ! After a stroke, I began to prepare tasty kernel healthy – low sodium and reduce fatty meals. A tasty easily cook meal that can help you change your life style for a healthier life. More about myself…
