Chicken and Dumplings for Two
Ready In: 1 hr
Serves: 2
Ingredients
- 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
Directions
- 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.
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