Herbed Chicken and Dumplings

This is a Cooking Light recipe from the October 2008 issue. We doubled the recipe so we had lunch leftovers and it's perfect for this time of year! We will definitly repeat it, it's homey and tasty! As we were making it the smell just permeated through the house making us even hungrier!



Herbed Chicken and Dumplings



Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.

Cooking spray8 ounces

skinless, boneless chicken thighs, cut into bite-sized pieces

3/4 cup (1/4-inch) diagonally cut celery

1/2 cup (1/4-inch) diagonally cut carrot

1/2 cup chopped onion

1/8 teaspoon dried thyme

3 parsley sprigs

1 bay leaf

3 cups fat-free, less-sodium chicken broth

2.25 ounces all-purpose flour (about 1/2 cup)

1 tablespoon chopped fresh parsley

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup 1% low-fat milk


1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.Yield: 2 servings (serving size: 2 cups)CALORIES 285 (16% from fat); FAT 5.2g (sat 1.5g,mono 1.9g,poly 1.2g); IRON 3.4mg; CHOLESTEROL 55mg; CALCIUM 133mg; CARBOHYDRATE 35.2g; SODIUM 596mg; PROTEIN 25g; FIBER 3.1g Cooking Light, OCTOBER 2008