Chicken and Dumplings
Author: April Ozbilgin
Recipe type: Main
Cuisine: Southern
Prep time:
Cook time:
Total time:
Serves: 8
- 14 oz Oven Baked Boneless Skinless Chicken Breast, cubed
- 7 oz Carrots, chopped
- 1 medium Onion, chopped
- 1 Spray of Canola Cooking Spray
- 2 cup, Parsley, chopped
- 16 cup (8 fl oz), Water
- 1 cup Chicken Broth
- 2½ cup, Self Rising Flour
- 1½ teaspoon, Salt
- ½ teaspoon Black Pepper
- 6 tbsp, Butter, Melted
- ½ cup, Yogurt
- ¼ cup (8 fl oz), Water - Municipal
- Spray the pan with the cooking spray.
- Add the chopped onions and carrots.
- Saute 3-4 minutes.
- Add the cubed chicken breast.
- Stir well then add the chicken broth and 16 cups of water.
- Let simmer 15 minutes.
- In the meantime, make the dumplings.
- Gently mix 2 cups of the flour with the melted butter, yogurt, half of the chopped parsley and ¼ cup water until just combined.
- Scoop 1 cup of broth from the chicken, carrot and onion mixture.
- Quickly whisk in the remaining ½ cup flour and then pour back into the pot.
- Add the salt and black pepper and the remaining parsley and stir well.
- Raise the heat to high for 5 minutes then lower it to medium.
- Using a spoon or ice cream scoop, gently drop the dumpling mixture into the simmering pot.
- Stir gently then cover and simmer for 10-12 minutes.
If you don't have oven roasted chicken on hand (I made extra last night), you can just use fresh chicken and saute it with the onions and carrots.
Serving size: 2 c Calories: 311 Fat: 10.5 Saturated fat: 5.5 Carbohydrates: 32.5 Sugar: 1.8 Sodium: 956.9 Fiber: 2.1 Protein: 21.4 Cholesterol: 24.6
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2017/10/chicken-and-dumplings.html
3.5.3226