Recipes

Chicken and Rosemary Dumplings

Cuisine: American

Type: Soup

Serves: 6

Source:	Cooking Light
Attributes:	Healthy
Comments:
Serving Suggestions:

Ingredients:

Soup:

4 cups fat-free, less-sodium chicken broth
3 cups water
1 pound chicken drumsticks, skinned
1 pound skinless, boneless chicken breast halves
2 thyme sprigs
2 tsp. olive oil
1-1/2 cups diced carrots
1-1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 tsp. salt

Dumplings:

1-1/4 cups all-purpose flour
1 tbs. chopped fresh or 1/2 tsp. dried rosemary
2 tsp. baking powder
1/4 tsp. salt
2 tbs. butter, softened
1/2 cup low-fat buttermilk
1 large egg
1/4 cup all-purpose flour
1/4 cup water

Remaining ingredients:

Freshly ground black pepper

Instructions:

1. Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

2. Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sautÃ© 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

3. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

4. Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

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