MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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  • Lynn Dugan

Chicken and Dumplings



When the weather gets cold in Chicago, Simmering Chicken and Dumplings warms my kitchen and my family with comforting aromas and flavors. This is a recipe I’ve been making for many years. It’s especially tasty on cold winter nights when it helps us forget we were counting down the days ’til spring!

Simmering Chicken & Dumplings(serves 6)

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Chicken:

1 tablespoon vegetable oil

1-1/2 pounds boneless, skinless chicken breasts

1 small onion, diced

2 ribs celery, sliced thin

5 medium carrots, peeled and sliced thin

3 cups plus 1/2 cup water

1 bay leaf

3 chicken bouillon cubes

1 teaspoons salt

Black pepper, to taste

1/2 cup flour

Dumplings:

1-1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon chopped fresh parsley or 1 teaspoon dried

2/3 cup skim milk

1 large egg

1 tablespoon vegetable oil

For the chicken, heat the oil in a large Dutch oven or large covered saucepan. Add the chicken and brown them on each side for 2 minutes. Stir in onion, celery and carrots. Sauté briefly, then add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered for 30 minutes. Whisk together the flour and the remaining ½ cup of water in a medium bowl until smooth. Add the mixture to the simmering saucepan. Cover and continue to simmer.

For the dumplings, combine the flour, baking powder, salt, and parsley in a large bowl. Make a well in the dry mixture and add the milk, egg and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer (no peeking!) for another 10-15 minutes, without stirring. Ladle into soup bowls and serve hot. Enjoy!

PRINTER FRIENDLY VERSION

#lunchanddinner #soupsandstews

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