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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Claire Bruno, Tucson, Arizona Ingredients:
1/2 pound boneless skinless chicken breast, cubed |
1-1/2 cups chicken broth |
1 medium carrot, sliced |
1 small potato, peeled and cubed |
1/4 cup chopped onion |
2 tablespoons chopped celery |
1 bay leaf |
1/4 teaspoon salt |
1/8 teaspoon pepper |
dumplings: |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon dried parsley flakes |
1/2 teaspoon baking powder |
pinch ground cloves |
pinch salt |
3 tablespoons milk |
Directions:
1. In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf.
2. 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). Yield: 2 servings.
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