Classic Chicken and Dumplings Recipe - Easy & Comforting

Chicken and Dumplings Stew

YIELD Makes 4 servings

INGREDIENTS

2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 cup diagonally sliced carrots 3/4 cup diagonally sliced celery 1 medium onion, halved and cut into small wedges 3 small new potatoes, unpeeled and cut into cubes 1/2 teaspoon dried rosemary 1/2 teaspoon black pepper 1 can (about 14 ounces) diced tomatoes, drained or 1-1/2 cups diced fresh tomatoes 3 tablespoons all-purpose flour blended with 1/3 cup water DUMPLINGS 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon onion powder 1/4 teaspoon salt 1 to 2 tablespoons finely chopped fresh parsley 1/4 cup cholesterol-free egg substitute 1/4 cup low-fat (1%) milk 1 tablespoon vegetable oil

PREPARATION:

1. Bring broth to a boil in Dutch oven; add chicken. Cover; simmer 3 minutes. Add carrots, celery, onion, potatoes, rosemary and pepper. Cover; simmer 10 minutes. Reduce heat; stir in tomatoes and dissolved flour. Cook and stir until broth thickens.
2. Combine 3/4 cup flour, baking powder, onion powder and salt in medium bowl; blend in parsley. Combine egg substitute, milk and oil in small bowl; stir into flour mixture just until dry ingredients are moistened.
3. Return broth mixture to a boil. Drop 8 tablespoons of dumpling batter into broth; cover tightly. Reduce heat; simmer 18 to 20 minutes. Do not lift lid. Dumplings are done when toothpick inserted into centers comes out clean.

This recipe appears in: Stews NUTRITIONAL INFORMATION: Serving Size: about 2-1/4 cups stew with 2 dumplings Sodium 968 mg Protein 37 g Fiber 3 g Carbohydrate 51 g Cholesterol 70 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 15 % Calories 422 DIETARY EXCHANGE: Meat 3-1/2 Vegetable 2 Starch 2-1/2