I bet you wouldn’t normally think “healthy” when hearing “Chicken and Dumplings”. I bet you’d also never think to make it in the spring. This recipe is healthy, light, delicious, and filling! Yet, it still hits that “comfort food” spot. Teenage boys and toddler approved-WIN!
Ingredients:
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6 c. low-sodium chicken broth
- 1 tsp poultry seasoning
- 1 tsp crushed garlic
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4-6 skinless chicken breasts, cut into small chunks (I use 6 to make it more hearty)
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2 tbsp. olive oil
- 1 large onion, peeled and diced
- 4 large carrots, peeled and sliced (or half a bag baby carrots cut)
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4 stalks celery, cleaned and sliced
For the dumplings:
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2 c. whole-wheat pastry flour
- 1 tbsp. baking soda
- 1/2 tsp. salt
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3 tbsp. olive oil
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1 c. milk (any milk is fine. I actually used almond milk when Maya was dairy/soy intollerant)
Directions:
Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top). Add all the ingredients to the broth and turn the crock pot to high (stove top, bring to a slow boil). The original recipe called for sauteing the vegetables in a separate pan, but I like them a little crunchier, so I didn’t do that. Plus, it’s one less step/pan to clean 🙂
For the dumplings:
While the broth is heating up, make the dumplings. In a large mixing bowl, combine the flour, baking soda, and salt. Whisk to blend well. Pour in the oil and milk and mix with a wooden spoon. (Be sure the broth is hot before adding the dumplings to the pot.) Using two teaspoons (dumplings should be about 1 inch round). I set them all on a lightly floured plate, so I can add them all at the same time.
If using stove top, boil until the dumplings and chicken are cooked. If using crock pot, cook on high for about 3-1/2 hours. If you need to cook it longer because you are leaving for the day (or cooking overnight), turn the crock pot to low and cook until the dumplings and chicken are cooked through. (about 6-8 hours).
The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.
Original recipe is from Shape, and can be found here. I only made a few changes.
dit-elle.org 