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Chicken and Dumplings Recipe

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—Claire Bruno, Tucson, Arizona

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2 Servings
Prep: 10 min. Cook: 30 min.

Ingredients

2 boneless skinless chicken breast halves, cut into 1/2-inch cubes
1-1/2 cups chicken broth
1 medium carrot, sliced
1 small potato, peeled and cubed
1/4 cup chopped onion
2 tablespoons chopped celery
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
DUMPLINGS:
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon baking powder
Pinch ground cloves
Pinch salt
3 tablespoons milk

Directions

In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf.
For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 2 servings.

Chicken and Dumplings published in Reminisce March/April 2006, p 49

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