"This is one of those good everyday meals. It's easy and fast, and it uses ingredients that I almost always have in the cupboard. All you need to add are a salad and some bread to make a warm filling meal." -CL Reader
1 pound skinned, boned chicken breast, cut into 1-inch pieces
1 cup thinly sliced onion
1 cup thinly sliced celery
2 tablespoons all-purpose flour
3 1/2 cups fat-free, less-sodium chicken broth
2 cups (1/2-inch-thick) sliced carrot
3/4 teaspoon dried thyme, divided
1/4 teaspoon black pepper
3/4 cup low-fat baking mix (such as Bisquick)
5 tablespoons fat-free milk
How to Make It
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add chicken and onion; sauté for 10 minutes. Add celery, and sauté 2 minutes. Sprinkle chicken mixture with flour, and saute 1 minute. Add broth, carrot, 1/2 teaspoon thyme, and pepper, stirring well with a whisk. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine 1/4 teaspoon thyme, baking mix, and milk in a small bowl. Drop the dough by tablespoonfuls onto chicken mixture. Cover and cook over medium-low heat 15 minutes or until dumplings are done (do not boil).
WOW! this is such an amazing recipe! it is so quick and easy and I usually have all these ingredients on hand! The only thing I will change for tonight (making it twice in two weeks!) is less carrots - 1 cup vs. 2. You must try it, sooo yummy!
My family loves this recipe, especially my husband. It's very homey and comforting. I love how the recipe calls for boneless chicken. I hate dealing with bones. My mom always made chicken and dumplings with noodles, so I added 2 cups dry egg noodles, right before putting the dumplings on.
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