Chicken & Dumplings

By Melzie

Ingredients

• Dumplings:
• 4 chicken thighs (about 1 1/2 pounds) skinned
• 2 1/2 cups water
• 1 cup sliced carrots
• 1 cup sliced celery
• 1/2 cup chopped onion
• 2 tsp instant chicken bouillon granules
• 3/4 tsp snipped fresh sage or 1/4 tsp dried sage, crushed
• 2 TB cold water
• 4 tsp cornstarch
• 1 recipe dumplings-below
• 1 cup all purpose flour
• 1 TB snipped fresh parsley
• 2 tsp baking powder
• 1/8 tsp salt
• 1 egg
• 1/4 cup skim milk
• 2 TB cooking oil

Preparation

Step 1

Rinse chicken. In a large saucepan combine chicken, 2 1/2 cups water, 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 TB 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 TB snipped parsley, 2 tsp baking powder, and 1/8 tsp salt. In a small bowl combine 1 beaten egg, 1/4 cup skim milk, and 2 TB cooking oil. Stir into flour mixture with a fork just until combined.

Per 1/4: 341 calories
14 g fat
3 g sat fat
103 mg chol
808 mg sodium
33 g carb
3 g fiber
20 g protein