Clean Eating Chicken & Dumplings

Stew Ingredients:

6 cups chicken broth (no sugar/dextrose added)
1 tbsp. marjoram
1 tbsp.. garlic powder
1 tbsp. celery seed
4 boneless, skinless chicken breasts – cut into small chunks
2 tbsp. olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced
Salt & Pepper, to taste


Dumpling Ingredients:

2 cups whole wheat pastry flour
1 tbsp. baking soda
1/2 tsp. salt
3 tbsp. olive oil
1 cup unsweetened soy milk (you can use regular milk instead.)

STEW DIRECTIONS


Step 1 – Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top)

Step 2 – Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)

Step 3 – In a pan, combine the olive oil, onion, carrots, celery and celery seed . Saute until the onions are translucent.

Step 4 – Add the veggies and cut up chicken to the crock pot (or soup pot).

DUMPLING DIRECTIONS

Step 1 – In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.

Step 2 – Pour in the oil and milk and mix with a wooden spoon.

Step 3 – (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)

STOVE TOP – Boil until the dumplings and chicken are cooked.

CROCK POT – I cooked this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the crock pot to the lowest setting and cook until the dumplings and chicken are cooked through. (My guess is about 6-8 hours). It’s important to know how your crock pot cooks here. Every crock pot is slightly different.



Serving Size: Makes 10 - one cup servings: Yields 5 qts

Number of Servings: 10

Recipe submitted by SparkPeople user MANKIE87.