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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and dumplings with herbs Recipe

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This recipe for Chicken and dumplings with herbs is from The Corinth Baptist Church Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
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
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
Directions:
Directions:
Preparation

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.
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 bay leaf.
Number Of Servings:
Number Of Servings:
service size 2 cups
Personal Notes:
Personal Notes:
serving size of 2 cups equals 285 calories

 

 

 

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