Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
How to Make It
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
My family loves this recipe. I always double it (except the broth, I just use 2 cans) so we have leftovers for the next day. I make it exactly as written. But if I have cream in the refrigerator, I'll add a tablespoon or two at the end to make the broth rich and delicious. We're having it again tonight! I wish I could invite you over....
The first time I read the recipe, the GALLON of water sounded wrong...and it was!
This isn't a recipe for SOUP, but Chicken & Dumplings, and to ME at least, that is a thick, stew(y) consistency!
You can easily do with HALF the amount of water listed, as it was nothing but chicken dumpling SOUP when it was done. Had to do a LOT of rescue work on this recipe...added cornstarch mix to it 3 times!
I also added more veggies than called for, including carrots!
The dumplings were slimy & bland, too & I even added a bit of parsley to mine...needed more than 1t of bouillon as well...practically flavorless.
Recipe needs a LOT of adjustments-make it & you'll see.
Very disappointed with this one...
LOVE LOVE LOVE this recipe! It's so delicious, and so simple. I've been able to find frozen, prechopped celery, onions & carrots which really cuts down on prep time. I make the recipe as stated but I add more chicken and more dumplins to make it a little heartier, and I usually have to sub dried parsley for fresh because I seem to always forget it. This recipe has pleased many of my guests, freezes well, and never disappoints!