Ingredients
For the Dumplings:
Instructions
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Cook the Veggies: Melt the light butter over medium heat in a large Dutch oven or stockpot. Add the onion, celery, and carrots. Cook until fragrant and slightly softened, about 4-5 minutes.
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Flavor it Up: Reduce heat to low, then stir in the garlic, parsley, and poultry seasoning. Let it cook for about 1 minute. Sprinkle in the flour, stirring constantly for another minute until the mixture thickens.
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Simmer the Soup: Gradually stir in the chicken broth and add the bay leaf. Bring it to a gentle simmer and let it cook for about 25 minutes. This will allow the flavors to meld together beautifully.
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Add Chicken and Peas: Remove the bay leaf, then season the soup with salt and pepper to taste. Stir in the cooked chicken and frozen peas, and let it simmer for another 5 minutes.
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Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture becomes crumbly. Stir in the milk just until the dough forms—don’t overmix!
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Cook the Dumplings: Drop small spoonfuls of the dumpling batter into the simmering soup. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid. This will allow the dumplings to steam and become light and fluffy.
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Serve and Enjoy! Ladle the soup and dumplings into bowls and enjoy the warmth and comfort of this delicious meal!
Servings 6
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 7g11%
- Sodium 320mg14%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 17g34%
- Points per serving 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When I first started experimenting with this WW Chicken and Dumpling Soup, I was skeptical. Chicken and dumplings are such a classic comfort food that I was worried I might lose some of that nostalgic warmth by making it WW-friendly. But after a few tweaks—like using light butter, lean chicken breast, and whole wheat flour for the dumplings—I realized that you can still have all the coziness without compromising on health. The best part? Watching my family enjoy it, especially my kids, who never even notice it’s a healthier version! This recipe has now become a staple, especially when the weather cools down.