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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Herbed chicken and dumplings Recipe

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This recipe for Herbed chicken and dumplings is from The Tumbarella 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 oz.skinless, boneless chicken thighs or breasts, cut into bite-sized pieces
3/4 c. (1/4-inch) diagonally cut celery
1/2 c. (1/4-inch) diagonally cut carrot
1/2 c. chopped onion
1/8 tsp. dried thyme
3 parsley sprigs
1 bay leaf
3 c. fat-free, less-sodium chicken broth
2.25 oz. all-purpose flour (about 1/2 cup)
1 tbsp. chopped fresh parsley
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. 1% low-fat milk
Directions:
Directions:
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.

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.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I often use a rotisserie chicken and add rice or tomatoes. You can add whatever you want and it still tasted good.

 

 

 

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