Ingredients Jump to Instructions ↓

  1. 1/2 pound boneless skinless chicken breasts

  2. 1 cup chicken broth

  3. 1 small onion, chopped

  4. 1 celery rib, sliced

  5. 1/8 to 1/4 teaspoon salt Dash dried thyme Dash pepper

  6. 4-1/2 teaspoons all-purpose flour

  7. 3 tablespoons water DUMPLINGS:

  8. 1/2 cup all-purpose flour

  9. 1 teaspoon baking powder

  10. 1/4 teaspoon salt

  11. 2 tablespoons shortening

  12. 1/4 cup milk

  13. 2 tablespoons finely grated carrot

  14. 1/2 teaspoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until a meat thermometer reaches 170°. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened. For dumplings, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. Drop by rounded tablespoonfuls onto simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 2 servings.


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