Chicken and Potato Dumplings
Ingredients
- 2 tsp olive oil
- 1 lb skinless and boneless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 3 ribs celery, cut into 1/2-inch slices
- 2 carrots, cut into 1/2-inch slices
- 1 parsnip, cut into 1/4-inch slices
- 1 tsp fresh thyme (or 1/4 tsp dried)
- 6 sprigs fresh parsley, chopped
- 5 cups low-sodium chicken broth
- 1 cup all-purpose flour
- 3/4 cup dehydrated potato flakes
- 3/4 tsp baking powder
- 3/4 tsp salt, divided
- 1 cup nonfat milk
- 1/4 tsp black pepper
Directions
- Heat oil in an 8-quart saucepan or pot over medium-high heat. Add chicken and cook, turning occasionally until browned, about 4 minutes. Transfer chicken to a plate and set aside.
- Return the saucepan to the heat and stir in the onion, celery, parsnip, thyme, and parsley. Cook, stirring occasionally until vegetables are just starting to soften, about 3 minutes.
- Add the reserved chicken and broth. Bring to a boil and then reduce heat to medium-low, cover and simmer until chicken and vegetables are very tender, about 40 minutes.
- Meanwhile in medium bowl, combine flour, potato flakes, baking powder, and ¼ teaspoon of the salt. Add milk and stir until just moistened.
- Drip batter by dropping 16 heaping teaspoons onto the broth mixture.
- Cover, making sure not to lift the lid as the dumplings are cooking, and return to a simmer; cook until dumplings are cooked through, 12 to 14 minutes.
- Remove from the heat and stir the remaining ½ teaspoon salt and pepper into the chicken mixture. Divide among bowls and garnish with additional chopped parsley.
Nutrition Facts
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