A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Chicken and Dumpling Soup February 3, 2010

Filed under: Chicken,Soup — tiffanyrose913 @ 2:53 pm

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.


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