Chicken and Dumplings

It is still “unseasonably,” or perhaps unreasonably, cold.  It was 8 degrees last night, weather not fit for woman or beast.  Even the dogs are starting to complain, although not as vociferously as when there was 6 feet of snow and they couldn’t go outside for, as we used to call it “nature”.

So, more comfort food for dinner.  I have never made chicken and dumplings, but they sounded good…and I had aging veggies to use up.  I doctored this recipe from Cooking Light a bit.  The original called for 8 ounces of chicken thighs, but there were none in the freezer, and for fresh parsley – which I wasn’t willing to venture out into the cold to purchase.

Chicken and Dumplings

Cooking spray
2 skinless chicken breasts, cut into bite-sized pieces
1  cup  (1/4-inch) diagonally cut celery
1/2  cup  (1/4-inch) diagonally cut carrot
1/2  cup  chopped onion
1/8  teaspoon  dried thyme (I used a large pinch of each of the herbs)
1/8 teaspoon dried savory
1/8 teaspoon dried chervil
1 Tablespoon dried parsley
1  bay leaf
3  cups  fat-free, less-sodium chicken broth

½ cup  all-purpose flour
1  teaspoon  dried parsley
1/4  teaspoon  baking powder
1/4  teaspoon  salt
1/4  cup  fat-free milk

Heat a large saucepan over medium-high heat. Coat the pan with cooking spray. Add chicken to pan; cook about 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add next 8 ingredients (celery through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.

To make the dumplings, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard bay leaf.  This makes 2 tummy-warming servings at about 5 grams of fat/serving.


COMMENT:  This was very tasty, but I expected the gravy to be thicker.  I think the next time I make this I will thicken the sauce a bit with cornstarch before I add the dumplings.  I also might double the amount of dumplings, since they seemed skimpy. I’d like to make it next time with the chicken thighs, since I think they would have a richer flavor and the same amount of fat.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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