Chicken and dumplings
2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
With fluffy cornmeal dumplings dropped into the broth mixture, this seemingly rich comfort food tastes just like the version mom used to make. Chockfull of leeks, carrots, and green peas, this rendition of the classic favorite is super satisfying. Even though it’s more of a soup, the herbs and aromatic vegetables gives it a similar savory quality that’s reminiscent of a pot pie filling. While apple juice might seem like an odd addition, here it helps to balance the flavor of the broth without adding too much sweetness. All this dish needs to accompany it is a side salad to make it a meal.
Ingredients
Uncooked skinless boneless chicken breast
1¼ pound(s), cut into 1-inch pieces
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
All-purpose flour
2 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Vegetable oil
2 tsp
Uncooked leeks
4 medium, white and light green parts only), thinly sliced
Shallot
4 medium, thinly sliced
Carrots
2 medium, sliced into thin rounds
Celery
2 rib(s), medium, sliced
Bay leaf
1 leaf/leaves
Fresh thyme
1 tsp
Fat free chicken broth
2½ cup(s)
All-purpose flour
2 Tbsp
Uncooked unenriched white cornmeal
2 Tbsp
Baking powder
¾ tsp
Table salt
¼ tsp
Fresh parsley
1½ tsp, minced
1% low fat milk
¼ cup(s)
Apple juice
½ cup(s)
Frozen green peas
½ cup(s), thawed
