Another comfort food favorite of mine – chicken & dumpling soup. If you have your own chicken stock, all the better! Use that instead of the water & bouillon If not, the bouillon or store bought chicken broth will surely do.
This is a lighter calorie recipe version than I’ve seen in the past, and it was still really good. I would absolutely recommend it, and I also think this is a fun down-home recipe to use for entertaining. Add a side salad, some garlic bread, and you’re good to go!
- 4 thin sliced skinless chicken breasts
- 2.5 cups water
- 1 medium onion, sliced
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon fresh thyme or 1/4 teaspoon dried
- 1/4 teaspoon black pepper
- 2 cups chopped carrots
- 1 medium bulb fennel or 2-3 celery ribs
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1/3 cup frozen peas
- fresh parsley
Combine chicken, water, onion , bouillon, thyme, and pepper in large saucepan.
Bring to boil and reduce heat to simmer for 25 mins.
Add carrots, fennel and/or celery. Return to boil and reduce heat to simmer for 10 mins. Add peas.
In small bowl, wisk cold water and cornstarch (or flour) and stir into saucepan. Cook and stir until thickened.
Spoon dumplings into 7-8 mounds onto soup mixture. Cover and simmer 10 mins or until dumplings are cooked. Sprinkle w/ parsley and serve.
Mix 1 cup flour, 1.5 teaspoons baking powder, 1/8 teaspoon salt, and 1/8 teaspoon coarse black pepper in bowl.
In separate bowl mix 1 beaten egg, 1/4 cup milk, and 1 tablespoon cooking oil. Pour into flour mixture and stir with fork until combined.