Chicken and dumplings are one of my most favorite comfort foods. Until just a few years ago when my mom once ordered them at a Cracker Barrel, I wasn’t aware of the difference between our Western version and the Southern version. The South makes the dumplings more into a pasta-like consistency, where as I had always known the dumplings to basically be bigger balls of dough. The filling seemed the same, which is always delicious, rich and hearty. However, I was looking for a recipe that was on the lighter side, and luckily, Cooking Light came through. Another winner of a magazine! There is no butter in this, which makes it a bit less rich, but the flavor more than makes up for it.
As you can see, my broth was pretty dark. This was due to the fact that I’m still getting accustomed to my stove and the chicken cooked rather fast. It tasted great, however, and had a nice, robust flavor. Alex was extra complimentary of this dish! Also, I didn’t have celery, so I used the only green veggie I had, good ol’ broccoli. If you have any leftovers, I highly recommend eating them the next day, as the flavors become even more pronounced
Chicken & Dumplings Makes 2 servings
1/2 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3/4 cup celery, cut diagonally (I used fresh broccoli)
1/2 cup carrots, cut diagonally
1/2 cup chopped onion
1/8 teaspoon dried thyme
1/4 teaspoon dried parsley
1 bay leaf
3 cups chicken broth
1/2 cup flour (I used white whole wheat)
1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon milk (I used fat-free)
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 or broccoli 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 25 minutes.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 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 bay leaf.