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Herbed Chicken and Dumplings

This recipe is a real crowd-pleaser.

Ingredients

Cooking spray
5 skinless, boneless chicken breasts, cut into bite-sized pieces
1.5 cups diagonally-cut celery
1.5 cups baby carrots, cut into small circles
1 cup chopped onion
1/8 teaspoon dried thyme
3 cups chicken broth

Dumplings:
2.25 ounces all-purpose flour (about 1/2 cup)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk

What I do is rather than following the recipe for the veggies to the
letter, I first cut up the chicken, and then cut up enough veggies to
fill about half of a small cereal bowl. I then eyeball it so there is
equal parts chicken, celery, carrots, and onion, and discard the rest.

1.  Heat a large saucepan over medium-high heat. Coat pan with
cooking spray. Add chicken to pan; cook until brown on all sides.
Remove chicken from pan; keep warm.

2. Add celery, carrots, onion, and thyme to pan; sauté until onion is
tender.

3. Return chicken to pan; cook 1 minute.

4. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and
simmer 30 minutes.

5. While the mixture is simmering, make the dumplings:

Combine flour, baking powder and salt in a medium bowl. Add milk,
and mix until moist. What I do is keep adding flour and milk until I
get the mixture in a dough. Make little dough balls and put them
separated on a cookie sheet. I make a good amount, enough to fill a
cookie sheet.

6. After the mixture has simmered 30 minutes, add the dumplings
one by one. Cover and simmer 10 minutes or until dumplings are
done.

Serve in a bowl.