Chicken and Dumplings for Two
photo by AaliyahsAaronsMum
- Ready In:
- 1hr
- Ingredients:
- 13
- 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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Reviews
-
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!
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I have to admit to initially being a little disappointed with this dish.It was really vegetables and chicken floating in chicken stock (and a lot of it!).I really couldn't deal with so much liquid,so used some cornflour mixed with some water to thicken it up.It worked,but not quite enough,so I stirred a little of the mashed potato, I was serving it with,into it.This thickened it up to a lovely consistency. The flavour of the dish was good (I also added some diced leek and some corn to the veg content),and we enjoyed a good warming meal. Thanks Duonyte.Made for PRMR.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!