Yet another version of chicken and dumplings! Can’t you tell I love this stuff? LOL – This was adapted from Cooking Light, however I doubled the dumpling recipe, so I guess it wasn’t “light” anymore? LOL I also added some chicken base, because I just love the flavor it gives. Perfect for the winter, which thanks to the groundhog, we will be experiencing 6 more weeks of! Boo!!
- Cooking spray
- 2 split chicken breasts
- 3/4 cup (1/4-inch) diagonally cut celery
- 1/2 cup (1/4-inch) diagonally cut carrot
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 2 cups chicken broth
- 1 cup hot water with 1 tablespoon chicken base dissolved
- 2.25 ounces all-purpose flour (about 1/2 cup) * I doubled this
- 1 tablespoon chopped fresh parsley * I doubled this
- 1/4 teaspoon baking powder * I doubled this
- 1/4 teaspoon salt * I doubled this
- 1/4 cup 1% low-fat milk * I doubled this
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes. Take chicken out and shred chicken discarding the bones. Return chicken to pan.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.