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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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trying out the best of a couple of different recipes Ingredients:
2 lb chicken breast, boneless |
4 carrots, chopped |
1 medium onion, chopped |
2 stalks of celery |
10 oz frozen green peas |
3 cups chicken broth |
1 1/2 cup skim milk, separated |
2 3/4 cup all purpose flour, separated |
1 egg |
5 tbsp margarine |
1 1/2 tsp salt, separated |
1 tsp black pepper |
1 tsp thyme |
Directions:
1. Place chicken, carrots, onion, peas, pepper, thyme, 1 tsp of salt and both in a large pot. Bring to a boil, cover then simmer over low heat. Allow all to cook for 1 hour or until chicken is tender.
2. While the chicken is cooking prepare the dumplings. Combine 2 cups flour, 1/2 tsp salt. Cut in the margarine with two butter knives or with a pastry blender. Once blender add the egg and 1/2 cup of milk. Knead 4 or 5 times on a floured board.
3. Once chicken is cooked remove chicken and as much of the vegetables as possible reserving broth. Set cooked vegetables and chicken aside.
4. Bring the broth back to a boil turning the heat to medium-low. Add the remaining 1 cup of milk and 1/4 cup flour to broth.
5. Pat the dumpling dough to 1/4 inch thickness. Pinch off 1 1/2 inch pieces and drop into the broth 1 or 2 pieces at a time. Stir from time to time to make sure the pieces don't stick. Cook the dumplings for 8 to 10 minutes.
6. When the chicken is cool enough to handle cut into bit sized pieces. Once the dumplings are cooked add the chicken and the vegetables back to the broth to heat throughout. Serve warm.
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