Prep 15 mins
Cook 45 mins
I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.
- 8 ounces boneless skinless chicken thighs, cut into bite-sized pieces
- 3⁄4 cup celery, sliced 1/4 in. thick
- 1⁄2 cup carrot, sliced 1/4 in. thinck
- 1⁄2 cup chopped onion
- 1⁄8 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 3 cups low sodium chicken broth
- 2 1⁄4 ounces flour, about 1/2 cup
- 1 tablespoon chopped parsley
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup low-fat milk
- Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
- Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
- Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
- A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
- Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
- Discard the parsley sprigs and serve.
This isn't like any chicken and dumplings I've ever had, but it was just delicious! I made it exactly as posted, and wish I'd doubled it! I'll make my dumplings a little smaller next time, but otherwise I wouldn't change a thing! I plan on making this often. Thanks for sharing! Made for Zaar Stars.
This was very good, and so simple to put together! I did change the recipe up a little to go along with what I had on hand. I left out the carrot (we don't like them). I used one large bone-in, skin-on chicken breast that I cooked whole and then took out after the 30 minutes of cook time and shredded up and added back to the broth mixture. I increased the chicken broth to about 5 cups because I was afraid it would not cover my chicken completely otherwise, and I ended up having to add a little rice at the end to thicken it up. Also, I used whole milk instead of low-fat. This was just delicious. These are the thick, doughy type dumplings that my husband prefers, so that was nice as well. Thank you so much for sharing, I will definitely make this again!
What's not to like? This is easy and true comfort food that is perfect for two (no leftovers yah). Made as written and would like to try again with the addition of mushrooms. Thanks for the yummy supper.