Seriously, if you can make Chicken and Dumplings low sodium, it should be a piece of cake to make your entire lifestyle low sodium! Josh has this great cookbook, 500 Low Sodium Recipes By Dick Logue. This book has a really good selection of things we love to eat, minus the salt content. Yesterday, we slow cooked a chicken just with water, some herbs (you can use whichever ones you want!), and some large carrots. So yesterday's meal was some plain (and delicious) mashed potatoes, roasted chicken, and carrots. Today we wanted soup and chicken and dumplings sounded even better! Josh used the homemade stock from yesterday's chicken and the leftover chicken. Here is the recipe (adapted from 500 Low Sodium Recipes):
1 1/2 cups chicken (cooked and cubed)
3 cups low sodium chicken broth (we used homemade---but I found really low sodium pre-done stock at Sprouts yesterday for really lazy days!)
3 cups water
1 1/2 cups sliced carrots
4 medium potatoes -peeled and cubed (we skipped these!)
1 onion (Josh added extra onion)
1 Tablespoon white vinegar
1-2 teaspoons Herbs de Provence
Dumplings:
2 Cups all purpose flour (I am going to try to find a nice whole grain flour for next time!)
1 Tablespoon sodium-free baking powder (I highly recommend buying this for your baking---so much healthier than regular!)
6 Tablespoons unsalted butter
2/3 cup skim milk
Directions:
Place chicken, broth, water, and vegetables in a large pan and bring to a boil. For the dumplings, stir together dry ingredients. Cut in butter until mixture is crumbly. Stir in liquid until dough holds together in a ball. Drop dumplings by the tablespoonfuls. Reduce heat and simmer uncovered for about 10 minutes. Cover and simmer for 10 minutes more.
