Chicken and dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken thighs ( agoint 1 1/2 pounds), kinned21/2 cups water1 cup sliced carrots1 cup sliced celery1/2 cup chopped onion2 t. instant chicken bouillon granules3/4 t. smipped fresh sage or 1/4 t. dried sage, crushed2 T. cold water4 t. cornstarch1 recipe Dumplings (included)
Rinse chicken. In a large saucepan combine chicken, the 2 1/2 cups water, the carrots, celery, onion, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 35 minutes.
Remove chicken pieces from saucepan; set aside. Skim fat from broth.
Stir together the 2 T. cold water and the cornstarch. Stir into broth in saucepan. Cook and stir until thickened and bubbly. Return chicken to the saucepan.
Meanwhile, prepare Dumplings. Drop dough from a tablespoon, making 8 mounds on top of the hot chicken mixture. Cover saucepan tightly; simmer for 10 minutes or until a wooden toothpick inserted into dumplings comes out clean.
Dumplings: In a medium mixing bowl stir together 1 cup all-purpose flour, 1 tablespoon snipped fresh parsley, 2 teaspoons baking powder, and 1/8 teaspoon salt. In a small bowl combine 1 beaten egg, 1/4 cup skim milk, and 2 tablespoonscooking oil; stir into flour mixture with a fork just until combined.
Exchanges: 1 1/2 Starch, 2 Medium-fat Meat, 2 Vegetable, 1/2 Fat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORETHENAMOM39.
Remove chicken pieces from saucepan; set aside. Skim fat from broth.
Stir together the 2 T. cold water and the cornstarch. Stir into broth in saucepan. Cook and stir until thickened and bubbly. Return chicken to the saucepan.
Meanwhile, prepare Dumplings. Drop dough from a tablespoon, making 8 mounds on top of the hot chicken mixture. Cover saucepan tightly; simmer for 10 minutes or until a wooden toothpick inserted into dumplings comes out clean.
Dumplings: In a medium mixing bowl stir together 1 cup all-purpose flour, 1 tablespoon snipped fresh parsley, 2 teaspoons baking powder, and 1/8 teaspoon salt. In a small bowl combine 1 beaten egg, 1/4 cup skim milk, and 2 tablespoonscooking oil; stir into flour mixture with a fork just until combined.
Exchanges: 1 1/2 Starch, 2 Medium-fat Meat, 2 Vegetable, 1/2 Fat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORETHENAMOM39.
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 9.5 g
- Cholesterol: 60.9 mg
- Sodium: 685.2 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.6 g
- Protein: 9.4 g
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