Chicken and Dumplings - Lighter Fare |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
When I grew up and heard chicken and dumplings for dinner I knew that essentially meant chicken with biscuits and gravy. Though it was good, I couldn't imagine feeding something so unhealthy to my family. I had to change it. This is a great recipe I found somewhere online that I edited quite a bit. The finished product was outstanding. My little one will rarely eat anything new and he actually licked the broth from the bowl. Ingredients:
1 medium onion, minced |
2 garlic cloves, minced |
1 tablespoon butter substitute |
3 boneless skinless chicken breasts, cooked and shredded |
2 celery ribs, chopped |
2 carrots, chopped |
3/4 lb white button mushrooms, sliced |
3 cups low sodium chicken broth |
1 cup water |
1 teaspoon celery salt |
1 tablespoon dried parsley |
1 cup milk |
1/4 cup butter substitute |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt (optional) |
1/2 cup all-purpose flour |
1 -1 1/2 egg, lightly beaten |
Directions:
1. Boil the chicken in 4 cups of water until cooked through. Remove from heat, reserve the broth for the soup. Chop or shred the chicken to your desired preference.
2. In large soup pot, heat 1 tbsp butter over medium heat. Add onions and garlic, cook until softened.
3. Add remaining ingredients and bring to a slight boil. Reduce heat and simmer for 30 minutes.
4. In small sauce pot, combine milk, butter, nutmeg, and salt. Bring to a boil and remove from heat immediately.
5. Slowly stir in flour until it batter begins to pull away from sides. Add eggs very slowly, mixing well.
6. Add 1/3 spoon sized dumplings to soup. Cook for 5-10 minutes or until dumplings are cooked through.
|
|