I have to say, this is one of the yummiest dinners I’ve ever made. Since I first tried this recipe a couple months ago, I’ve made it about four times since, tweaking it a little each time. I found the recipe at http://www.tasteofhome.com/Recipes/Chicken-and-Dumplings-4/Print, below is my version of the recipe, with several changes. I’m not going to lie… the last two times I made it I TRIPLED the amount of dumplings… that’s admittedly slightly obnoxious, so below it lists a doubled version (slightly more reasonable amount) of the dumplings. I love this recipe because it’s so tasty and satisfying yet pretty healthy at the same time.
Chicken and Dumplings
- 2 boneless skinless chicken breast halves, cut into 1/2-inch cubes
- 2 cups chicken broth (low-sodium)
- 1 bag frozen stew veggies (carrot, celery, pearl onions, potatoes)
- 1-2 small red skinned potatoes, chopped
- 1 bay leaf
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 tsp thyme
- 1/2 cup all-purpose flour
- 2 teaspoon dried parsley flakes
- 1 teaspoon baking powder
- Pinch ground cloves (original recipes calls for these, but I don’t add cloves because I didn’t want to buy them. It’s fine without)
- Pinch salt
- 6 tablespoons milk
- In a small saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Discard bay leaf.
- For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Here’s what the big pot of dumplings looks like after cooking it covered for 15 minutes. Look at all those dumplings. Mmmm: