Chicken & Dumplings

  • Monday, November 19, 2012

Chicken & Dumplings

Chicken and Dumplings
Ingredients and Preparation



Olive oil

2 teaspoons

Small white onion, chopped


Carrots, peeled and sliced


Garlic clove, minced


Dried thyme

½ teaspoon

Chicken broth

14 ounces (eg, a 14.5-ounce can)


14 ounces

Low-fat cream of celery soup

1 10.75-ounce can

Chicken breast tenders, cut into 1” squares

¾ pound

Low-fat milk

1/3 cup



All-purpose flour

¾ cup

Baking powder

1 ½ teaspoons


1 ½ teaspoons


¼ teaspoon

Freshly ground pepper to taste

Heat olive oil in a large pot over medium-high heat. Add onion, carrots, garlic, and thyme, and sauté for 4-6 minutes, until onions are tender.
Add chicken broth, water, and cream of celery soup to vegetables and bring to a boil. Add chicken, stir, and boil for 10 minutes. Reduce to a simmer.
While soup is boiling, prepare dumpling batter by whisking milk and egg together in a medium bowl. In another bowl, mix together flour, baking powder, cornmeal, and salt. Add flour mixture to milk mixture and stir until moistened.
Drop half of batter, in tablespoons, into simmering soup. Cover and cook for 3-5 minutes, until dumplings are done (they will be puffy and will float on top of soup). Remove dumplings with a slotted spoon and set aside. Repeat with second half of batter. (Makes about 12 dumplings.)
Serve soup over dumplings in shallow bowls and sprinkle with pepper.


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