Rating: 4 stars
47 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 9
  • 4 star values: 13
  • 5 star values: 21

Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.

David Bonom
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
2 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

285 calories; calories from fat 16%; fat 5.2g; saturated fat 1.5g; mono fat 1.9g; poly fat 1.2g; protein 25g; carbohydrates 35.2g; fiber 3.1g; cholesterol 55mg; iron 3.4mg; sodium 596mg; calcium 133mg.
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