Old Fashioned Chicken and Dumplings



Chicken & Dumplings

As Fall starts moving in, I'm craving comfort food. This dish was the perfect healthy way to solve the problem! I borrowed a recipe from Eating Well, and turned it into my own.

1 lb chicken breast, cut into 1 inch pieces

2T all-purpose flour

1T canola oil

1/2 c chopped carrots

1/2 c chopped celery

1/2 c sliced mushrooms

1/2 large onion, finely diced

1/2T poultry seasoning
1/4 tsp salt
1/4 tsp ground pepper
2 cups low-sodium chicken stock
1/2 cup water
1 cup frozen peas (green beans also work, or any veggie mix you like)

Dumplings
1/2 c whole-wheat bread flour
1/4 c all-purpose flour
1/2 tsp poultry seasoning
1/4 tsp baking soda
dash of salt
1/2 c milk

1. Toss chicken with flour in a medium bowl until coated. Heat oil in a large pot over med-high heat. Reserving the leftover flour, add the chicken to the pot, stirring occassionally, until chicken in lightly browned. About 5 minutes.  Transfer chicken to clean plate.

2. Reduce heat to medium, add a little more oil if neccessary. Stir in carrots, celery, mushrooms,onion, poultry seasoning, salt and pepper.  Cook about 8-10 minutes, until vegetables are tender. Sprinkle reserved flour over the veggies, and stir-in. Add broth, water, peas, and reserved chicken. Brin

g to a simmer, stirring often.

3. While veggies are cooking, prepare the dumplings, by mixing all of the ingredients in a small bowl.

4. Drop the dough in Tablespoon sizes into the simmering broth. DO NOT STIR THE BROTH.  Let simmer about 15 minutes until the dumplings are puffed. When dumplings are cooked it is safe to stir the stew!

Serve in bowls, with spoons, and enjoy!