Name: Chicken and herb dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/3 cup yellow onion, diced; 1/2 medium carrot, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 tsp olive oil; 1/3 cup all-purpose flour; 1 1/4 cups low-sodium chicken broth; 2 tbsp nonfat Greek yogurt; 1/4 tsp baking powder; 1/4 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 25 min

Heat the oil in a small pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic, half the salt, and half the pepper for 1 minute. Sprinkle 1 tablespoon of the flour over the vegetables and stir for 1 minute to coat.
Gradually whisk the chicken broth into the pot to avoid lumps. Add the chicken. Bring to a simmer, then reduce heat to low and cook for 10 minutes.
While the base simmers, whisk the remaining flour, baking powder, parsley, and remaining salt and pepper in a small bowl. Stir in half the Greek yogurt and the water until a thick, sticky dough forms.
Drop the dough by the tablespoonful onto the surface of the broth. Cover the pot tightly and simmer for 15 minutes. Do not lift the lid. Check that the chicken reaches 165°F and a dumpling cut in half is fluffy and dry in the center. If not, cover and simmer for 3 more minutes.
Remove from heat. Gently stir the remaining Greek yogurt and the lemon juice into the broth around the dumplings. Ladle into a wide bowl.

Nutrition

Ingredients

Instructions

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