Chicken and Dumplings

  • Wednesday, October 2, 2013

Ingredients and Preparation
IngredientsMeasuresOlive oil2 teaspoonsSmall white onion, chopped1Carrots, peeled and sliced2Garlic clove, minced1Dried thyme½ teaspoonChicken broth14 ounces (eg, a 14.5-ounce can)Water14 ouncesLow-fat cream of celery soup1 10.75-ounce canChicken breast tenders, cut into 1” squares¾ poundLow-fat milk1/3 cupEgg1All-purpose flour¾ cupBaking powder1 ½ teaspoonsCornmeal1 ½ teaspoonsSalt¼ teaspoonFreshly ground pepper to taste1.   
Heat olive oil in a large pot over medium-high heat. Add onion, carrots, garlic, and thyme, and sauté for 4-6 minutes, until onions are tender.
Add chicken broth, water, and cream of celery soup to vegetables and bring to a boil. Add chicken, stir, and boil for 10 minutes. Reduce to a simmer.
While soup is boiling, prepare dumpling batter by whisking milk and egg together in a medium bowl. In another bowl, mix together flour, baking powder, cornmeal, and salt. Add flour mixture to milk mixture and stir until moistened.
Drop half of batter, in tablespoons, into simmering soup. Cover and cook for 3-5 minutes, until dumplings are done (they will be puffy and will float on top of soup). Remove dumplings with a slotted spoon and set aside. Repeat with second half of batter. (Makes about 12 dumplings.)
Serve soup over dumplings in shallow bowls and sprinkle with pepper.
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