This salt-free take on the traditional dish uses sodium-free broth, low sodium seasonings, and homemade dumplings crafted with no sodium baking powder. Slow simmered for rich flavor and thickened naturally by the dumplings, this satisfying meal is ideal for those following a DASH or low sodium diet. It’s family-friendly, wholesome, and full of clean homemade flavor.

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Table of Contents

Ingredients Needed:

For Broth and Chicken:

2 large chicken breasts: skinless, boneless, and unbrined.
1 onion: chopped.
3 large carrots: chopped.
3 stalks celery: chopped.
8 cups no salt added chicken broth: homemade or store-bought verified sodium-free.
2 teaspoons Herb Ox no sodium chicken bouillon: for extra flavor.
1–2 bay leaves: adds depth.
Black pepper to taste.

For Dumplings:

1¾ cups flour: plus more for dusting.
⅓ cup plain shortening: or unsalted butter-flavored.
1 teaspoon Hain’s Featherweight no sodium baking powder.
¾ cup 2% milk.
1 teaspoon Mrs. Dash Original Blend: to sprinkle on dough.

Optional:

2 tablespoons cornstarch + water: to thicken broth if needed.
Chopped parsley or chives: for garnish.

How To Make Low Sodium Chicken And Dumplings:

Cook the Chicken and Broth:
Add broth, chicken breasts, chopped onion, carrots, celery, no sodium bouillon, bay leaf, and pepper to a large pot. Bring to a boil, reduce heat, cover, and simmer for 50–60 minutes until chicken is fork-tender.

Shred Chicken:
Remove chicken and vegetables. Discard bay leaves. Shred chicken into bite-sized pieces.

Make Dumpling Dough:
In a medium bowl, combine flour, no sodium baking powder, and shortening. Cut shortening into flour using a fork or pastry cutter.

Add Milk:
Pour in ½ cup milk. Mix with a spatula until a sticky dough forms. Add more milk or flour if needed for a soft, shaggy texture.

Roll and Cut Dumplings:
Dust a surface with flour. Place dough on it and sprinkle more flour on top. Roll out to 1/8”–1/4” thickness. Cut into 1″–1.5″ squares. Sprinkle with Mrs. Dash.

Cook Dumplings:
Bring broth back to a gentle boil. Add dumplings one at a time, stirring to prevent sticking. Simmer 5–10 minutes until they’re cooked through.

Finish the Dish:
Return shredded chicken and cooked vegetables to the pot. Stir gently. Simmer 20 more minutes until thickened and flavors meld. Add cornstarch slurry at this point if you want a thicker broth.

Recipe Tips:

Use no sodium chicken bouillon and broth only.
Roll dumplings evenly for even cooking.
Taste test a dumpling—if doughy inside, simmer longer.
For more flavor, add thyme or rosemary with bay leaf.

How to Store & Reheat:

Fridge: Store leftovers up to 4 days in airtight container.
Freezer: Freeze up to 2 months. Thaw in fridge, then reheat on stovetop.
Reheat gently to avoid breaking dumplings.

Nutrition Facts (per 2-cup serving, approx.):

Calories: 239
Sodium: 95mg
Protein: 18g
Fat: 7g
Carbs: 25g
Fibre: 3g
Sugar: 4g

FAQs:

Is chicken and dumplings OK on a low sodium diet?
Yes, when made with no salt broth, sodium-free baking powder, and unseasoned chicken.

What can I use instead of salt in chicken and dumplings?
Use herbs, garlic powder, black pepper, Mrs. Dash, and sodium-free bouillon.

Can I make the dumplings ahead of time?
Yes! Prep and refrigerate the dough up to 1 day ahead. Roll and cut just before cooking.

Why are my dumplings gummy?
They may need longer simmering. Cut thinner and simmer until fully cooked through.

Can I thicken the broth without salt?
Yes. Use a cornstarch slurry after dumplings are cooked if you want it thicker.

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