Chicken and Dumplings

My husband loves to pitch in and help in the kitchen, but after he had knee surgery last week he has been faithfully recovering on the couch. My mom came in to help out last week, and by helping out, I mean testing loads of her new recipes on us – which of course were delicious! This week I jumped at the chance to feed him home-cooked comfort food to help him heal! After flipping through my mom’s cookbooks I remembered the classic Chicken and Dumplings – my all time favorite growing up!

Chicken and Dumplings from The New Holly Clegg trim&TERRIFIC Cookbook

This Southern comfort dish is great in the winter months and popular in my home. If you prefer a thicker soup, mix a little soup and flour together; then return the mixture to the pot. If you like lots of dumplings, double the recipe and add them all to the soup.

Makes 6 – 8 servings

2 pounds skinless, boneless chicken breasts, cut into small serving pieces

3 quarts water

Salt and pepper to taste

2 (103/4-ounce) cans 98% fat-free cream of mushroom soup

6 chicken bouillon cubes

1/2 cup all-purpose flour

1 celery stalk, cut into pieces

1 onion, quartered

4 carrots, peeled and sliced

2 cups self-rising flour

2 tablespoons canola oil

3/4 cup skim milk

1. Place chicken in large pot with water, salt, pepper, mushroom soup, bouillon cubes, all-purpose flour mixed with little water to make smooth paste, celery, onion, and carrot slices. Bring to boil. Reduce heat to medium, cook 30 minutes, or until chicken is tender.
2. Meanwhile, make dumplings. In small bowl, combine with fork self-rising flour, oil, and milk. Turn onto floured surface, roll dough 1/8-inch thick. Cut into thin strips. Remove celery and onion, bring broth to boil, drop in dumplings. Cook on medium heat, covered, 10 minutes or until dumplings are done. Serve in big bowls.

Nutritional information per serving

Calories 368, Protein (g) 32, Carbohydrate (g) 40, Fat (g) 7, Calories from Fat (%) 18, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 70, Sodium (mg) 1,869 Diabetic Exchanges: 3 lean meat, 2.5 starch, 1 vegetable

Quick Tip: If you’re watching your sodium intake, use a smaller amount of the bouillon cubes, or cut them out of the recipe entirely.