• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken and Dumplings

  • 385calories

Add to MenuAdd to Calendar

Source: www.goodhousekeeping.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, B9, H, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 pound(s) boneless chicken breasts , cut into 1-inch chunks

  2. Salt

  3. Pepper

  4. 2 tablespoon(s) vegetable oil

  5. 4 large carrots , thinly sliced

  6. 3 stalk(s)

  7. (large)

  8. celery , thinly sliced

  9. 1 medium (6- to 8-ounce)

  10. onion , chopped

  11. 1 can(s) (14- to 14 1/2-ounce)

  12. lower-sodium chicken broth

  13. 1 sprig(s)

  14. fresh rosemary

  15. 1/2 cup(s) all-purpose flour

  16. 1/2 teaspoon(s) baking soda

  17. 2 teaspoon(s) trans-fat free shortening

  18. 1/4 cup(s) fat-free (skim) milk

  19. 1 cup(s) frozen peas

  20. 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat 6-quart Dutch oven on medium-high until hot. Season chicken with 1/4 teaspoon each salt and freshly ground black pepper. To pot, add 1 tablespoon oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl; reduce heat to medium.

  2. To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering.

  3. In small bowl, whisk flour, soda, and 1/2 teaspoon salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms.

  4. Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat.

  5. Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through.

  6. Spoon dumplings and broth over chicken mixture. Divide among bowls, and garnish with parsley.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback