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Chicken and Dumplings

Chicken and Dumplings
—Claire Bruno, Tucson, Arizona
2 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1/2 pound boneless skinless chicken breast, cubed
  • 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
© Taste of Home 2013

2 of 2

Chicken and Dumplings (continued)

Directions (continued)

  • comes out clean (do not lift the cover while simmering). Yield: 2
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013