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; 3/4 medium carrot, diced; 1 stalk celery, diced; 1 clove garlic, minced; 1 tsp olive oil; 1 1/3 cups reduced-sodium chicken broth; 1/3 cup all-purpose flour; 1/2 tsp baking powder; 2 tbsp nonfat milk; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme

Instructions

Prep 20 min · Cook 25 min

Heat the olive oil in a small pot over medium heat. Add the onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
Sprinkle 1 tablespoon of the flour over the vegetables and stir for 1 minute. Add the garlic and cook for 1 minute more. Gradually stir in the chicken broth, making sure no lumps remain.
Stir in the dried thyme, half the salt, and half the pepper. Add the chicken breast pieces. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Done when opaque in the center, 165°F.
In a small bowl, whisk together the remaining flour, baking powder, the rest of the salt and pepper, and half the parsley. Stir in the milk until a thick, sticky dough forms.
Drop the dough by the tablespoonful onto the simmering liquid to make 3 or 4 dumplings. Cover the pot tightly and simmer without opening the lid for 15 minutes. Done when puffed and set.
Gently stir the gravy for 1 minute to finish thickening. Transfer the chicken, vegetables, and dumplings to a deep bowl and top with the remaining parsley.

Nutrition

Ingredients

Instructions

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